|Snow peas||1⁄4 Kilogram|
|Cooking oil||1 Tablespoon|
|Cabbage||1⁄4 Kilogram, cut into squares|
|Celery stalks||2 , sliced into small pieces|
|Garlic||3 Clove (15 gm), diced|
|Onions||2 , diced|
|Carrot||3 , thinly sliced|
|Red pepper pieces/Green bell pepper pieces||1 , cut in strips|
|Water/Chicken stock / broth||2 Cup (32 tbs)|
|Vegetable oil||3 Tablespoon|
|Oyster sauce||3 Tablespoon|
|Black pepper/White pepper||1 Pinch|
|Soy sauce||3 Tablespoon|
|Canned baby corn||5 Ounce (1 Small Can)|
|Cornstarch||2 Tablespoon, dissolved in 1/4 cup of water|
|Water||1⁄4 Cup (4 tbs) (For Dissolving The Cornstarch)|
|Bamboo shoots||1⁄2 Cup (8 tbs), rinsed|
|Pork/Beef||1 Pound, cut into strips|
Chop suey Cooking Instructions:
Heat wok and add oil. When oil is ready, add the beef. Stir-fry beef until redness is gone. Remove and set aside.
Reheat wok and add more oil. When oil is ready, stir-fry each of the vegetables. The order doesn’t matter, but you can stir-fry the onions and celery together, and the green pepper and snow peas together. Add salt to taste as desired while stir-frying each group of vegetables. Add 2 tablespoon soy sauce and 2 cups of water or chicken broth and cover.
Reheat wok and add oil. Give the sauce ( 3 Tbs. water, 3 Tbsp. Oyster sauce, 2 tablespoons of cornstarch, dissolved in 1/4 cup of water, 1 Tbsp. cooking oil) a quick re-stir. Add and combine all the cooked ingredients in the wok. Make a “well” in the center and gradually add the sauce, stirring to thicken. Once it has boiled, remove the chop suey from the stove. Serve hot.