Chop Suey Part 1 – Introduction & Initial Preparation
|Sliced mushrooms||100 Gram|
|Holland beans||25 Gram|
|Red bell pepper||25 Gram|
|Chopped garlic||2 Clove (10 gm)|
|Oyster sauce||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Mushroom powder||4 Tablespoon|
|Black pepper powder||1⁄2 Teaspoon|
Season the chicken with SALT & BLACK PEPPER POWDER for at least 30 minutes.
In a medium size pot, fill with 500ml of water, add one piece of broth cube, bring to boil, add the cauliflowers, boil for at least 8 minutes, set aside, boil next the broccoli for at least 6 minutes and mix with the cauliflowers.
Heat a non-stick frying pan or wok with OLIVE OIL, sauteed the ONIONS and GARLIC. Take note not to overcook the ONIONS to maintain it€™s nice appearance. Add the chicken, stir gradually, add the CARROTS. After 3 minutes or once the carrots are half cook add the OYSTER SAUCE for taste, BLACK PEPPER POWDER, SLICED MUSHROOMS, YOUNG CORN and wait at least 5 minutes follow the HOLLAND BEANS or CHICHARO and stir thoroughly to avoid that some vegetables are getting burn or overcook. While waiting for the CHICHARO to cook, prepare your MUSHROOM POWDER by dissolving it in 50ml of water, add to the vegetables, wait until the vegetables will be cook. You add water if it€™s too thick or sticky. After couple of minutes add the boiled cauliflowers, broccoli, RED BELL PEPPER and mix very well with the other vegetables for at least 2 minutes. Then CHOP SUEY is ready to serve
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