Tag: chopsuey

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.