🥦 Chopsuey

Vegetable · Main ingredient: Mixed Vegetables · ⏱ 14 min · Serves 5 · ~₱285 · Best for: Dinner, Lunch

Ingredients

• 2 tbsp 2 tbsp cooking oil
• 3 clove 3 cloves garlic, minced
• 1 pc 1 small onion, sliced
• 200 g 200g chicken breast or pork, thinly sliced
• 150 g 150g shrimp, peeled and deveined (optional)
• 2 cup 2 cups cabbage, chopped
• 1 cup 1 cup carrots, sliced diagonally
• 1 cup 1 cup baguio beans or snow peas
• 1 cup 1 cup cauliflower florets
• 0.5 cup 1/2 cup broccoli florets
• 0.5 cup 1/2 cup bell pepper, sliced
• 2 tbsp 2 tbsp oyster sauce
• 1 tbsp 1 tbsp soy sauce
• 1 tbsp 1 tbsp cornstarch mixed with 2 tbsp water
• 3 pinch salt and pepper to taste
• 0.5 tsp Pepper, to taste

Instructions

1. Heat oil in a wok over high heat. Sauté garlic and onion until fragrant.
2. Add chicken or pork and cook until no longer pink, about 4-5 minutes.
3. Add shrimp if using, and cook for another 2 minutes until it turns pink.
4. Add carrots and baguio beans first since they take longer to cook; stir-fry for 2 minutes.
5. Pour in chicken broth, oyster sauce, and soy sauce, and bring to a simmer.
6. Add cauliflower, broccoli, and bell pepper, cooking for 2-3 minutes until vegetables are crisp-tender.
7. Add cabbage last and stir-fry briefly for 1-2 minutes so it stays crunchy.
8. Stir in the cornstarch slurry to thicken the sauce, season with salt and pepper, and serve immediately with rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.