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Chopsuey is a popular and flavorful stir-fry dish originating from Chinese cuisine but has become a favorite in various Asian and Western countries. The dish typically consists of a colorful mix of vegetables such as carrots, bell peppers, cabbage, broccoli, and bean sprouts, along with meat (usually chicken, pork, shrimp, or beef) or tofu, all cooked in a savory sauce. The vegetables are stir-fried until they’re tender-crisp, and the sauce is thickened to coat the ingredients, creating a delicious and satisfying meal. Chopsuey is often served over steamed rice, making it a well-rounded and delightful culinary experience. It’s a versatile dish, allowing for various ingredient combinations to suit individual tastes.
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Here’s a classic recipe for Chopsuey:
Easy Chopsuey Recipe
Course: MainCuisine: FilipinoDifficulty: EasyChopsuey is a popular and flavorful stir-fry dish originating from Chinese cuisine but has become a favorite in various Asian and Western countries.
Ingredients
1 lb (450g) boneless chicken breast or boneless pork, thinly sliced
2 tablespoons vegetable oil
2 cloves garlic, minced
1 small onion, thinly sliced
1 cup carrots, julienned
1 cup bell peppers (any color), thinly sliced
1 cup broccoli florets
1 cup cauliflower florets
1 cup cabbage, shredded
1 cup bean sprouts
1/4 cup oyster sauce
2 tablespoons soy sauce
1 tablespoon cornstarch (mixed with 2 tablespoons water)
1/2 teaspoon ground black pepper
Cooked rice, for serving
Directions
- Heat the vegetable oil over medium heat in a large wok or pan. Add the minced garlic and sliced onions, and sauté until they become fragrant and lightly browned.
- Add the thinly sliced chicken or pork to the wok. Stir-fry until the meat is cooked through and slightly browned. If using both chicken and pork, cook them separately and then combine them in the wok.
- Add the julienned carrots and sliced bell peppers to the wok. Stir-fry for about 2 minutes until they start to soften.
- Toss in broccoli, cauliflower, and shredded cabbage. Continue to stir-fry for an additional 2-3 minutes until all the vegetables are tender-crisp.
- Pour in the oyster sauce and soy sauce. Mix everything together until the vegetables and meat are coated in the sauce.
- Add the bean sprouts to the wok and give it a quick toss to incorporate.
- In a small bowl, mix the cornstarch with water to create a slurry. Pour the slurry into the wok, stirring continuously, until the sauce thickens and coats the ingredients evenly.
- Season with ground black pepper to taste.
- Remove the Chopsuey from the heat. Serve hot over cooked rice.
Recipe Video
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