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Traditional Cooking: How to Cook Chop Suey

I miss veggies, especially the green leafy. But today, in our lesson, I will teach you on how to cook a chinese-originated-vegetable dish, the "Chop suey".



Chop suey is a great source of many vitamins, including calcium, iron, vitamin B6, vitamin C and folic and pantothenic acids. This dish has an average calorie and fat content, it also has a high carbohydrate and protein content.

Its protein works for tissue repair, energy and a strong immune system. In addition, the vitamin C in the dish protects against immune system deficiencies, cardiovascular disease, eye disease, prenatal health problems and even aging effects such as skin wrinkling.

Chop suey is high in iron (Fe), which aids the blood in carrying oxygen from the lungs to the muscles and other organs, and is therefore highly recommended for pregnant women.

In addition, it is high in magnesium, which is an essential micronutrient that regulates the functioning of the body's muscles and the heart beat. It is therefore especially useful for people who suffer from a heart condition.

So we're done in benefits, let's go to handwork.


Prepare the ingredients:

1 cup pork belly (or chicken), sliced into thin strips
1 cup shrimps, skinned (optional)
2 Tbsp vegetable oil
2 cloves garlic, minced
2 Tbsp cornstarch dissolved in 1 cup water
4 Tbsp oyster sauce
¼ tsp ground pepper
1 cup cauliflower
1 cup broccoli (optional)
1 medium carrots, sliced diagonally
1 cup snow peas or sugar snap
1 small bell pepper, cut into diagonal cubes
1 bunch cabbage or pak choi, cut into smaller pieces
1 medium red onion cut into 4
3-4 pcs of mushroom, each cut into 3-4 slices (optional)
5 pieces young corn, each cut diagonally into 2
salt as needed


When you are ready, then fire the burner:


-In a wok or pot, heat vegetable oil over medium heat.

-Saute garlic until smelled.

-Add the pork belly slices and cook, stirring regularly, until all side are done.

-Add the shrimps and do the same.

-Pour the cornstarch mixture into the wok, add the oyster sauce and ground pepper and bring to a boil. Doing this from the beginning keeps the veggies crisp and helps prevents over-cooking them.

-Add the first batch of vegetables: broccoli, cauliflower, carrots and sugar snap peas, and cook covered for about 2-3 minutes.

-Add the rest of the vegetables and cook for another 2-3 minutes or until vegetables are tender crisp and sauce has thickened.

-Season with salt if still needed.


Serve hot.

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