Peter and I had a simple meal at home to celebrate our anniversary yesterday. We had lamb chops, noodles (for long life) cucumber salad and chopsuey. We also had leche flan for afters.
Chopsuey (Vegetarian)
I love the chopsuey, it went well with the lamb chops and the simple fried noodles. Peter certainly enjoyed himself, he said so! 🙂
I think the vegetarian chopsuey would be good to go with a boiled rice as a complete meal. It was really good and very filling. It is a recipe that is so versatile that it would go as a ‘side’ to any fried meat, fish and even shrimps and prawns.
My recipe follows below:
ChopSuey Ingredients
Chopsuey cooking, Photo by PH Morton
Chopsuey, plated, photo by JMorton
Ingredients
1 head garlic (you can use less, if preferred)
2 tsp cornstarch
1 tbsp oyster sauce
1/2 piece cabbage, chopped
1 green bell pepper,sliced
3 stalks celery
1 cup green beans (string beans)
1 cup carrots, sliced
1 cup onion, diced
1 cup mushroom, sliced
1 cup vegetable bouillon
salt and pepper
Cooking method:
Saute the garlic and onion, do not burn.
Add the carrots and cook until slightly soft.
Add the celery and green bell pepper. Cook for a minute.
Add the cabbage, again cook for a minute.
Add the oyster sauce and simmer for 2 minutes.
Add the string/green beans.
Add the cup of vegetable bouillon. Cover the pot and simmer for 5 minutes or until vegetables are cooked.
Dilute the cornstarch in a tablespoon of water and then add to the pan. Mix well.
Finally add the mushroom, give it a stir.
Now it is done.
Serve hot!