Subscribe HERE!!! - https://goo.gl/UU6lhefbclid=IwAR0dk9i8j95NRG5lJXXBWgGhXdzGm3cyMOWYrRurLQJ1woRzhpRKjEXkYeo FULL Recipe - www.littlechefasia.com Chop suey is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles.
Ingredients: Water 1 large Carrot (peeled and sliced on a bias into ¼-inch thick) 150 g Broccoli (cut into florets) 150 g Cauliflower (cut into florets) 200 g small Cabbage (Cut into 1-inch thick strips) 100 g Napa Cabbage (cut into 1-inch thick strips) 50 g Snow Peas (trimmed) 100 g Sayote/Chayote (peeled and sliced) ½ small Red Bell Pepper (seeded and cut into strips) ½ small Green Bell Pepper (seeded and cut into strips) 1 tbps Oil 1 small Red Onion (peeled and sliced) 1 to 2 cloves Garlic (peeled and minced) 1 Celery Rib (diagonally cut into 1/4-inch-thick slices) 1 cup Chicken Breast or Thigh Fillets (cut into 1-inch cubes) 1 small can Sliced Mushroom 1 tbps Oyster Sauce ½ cup Chicken Liver (cut into 1-inch cubes) 4 to 5 pieces Baby Corn (halved crosswise) 6 to 8 Quail Eggs (hard boiled and peeled) 1-1/2 tsp Corn Starch salt and pepper to taste
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