Chop suey
A dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat and eggs, quickly cooked with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce.
Servings: 4
Calories: 503kcal
Cost: $10
Ingredients
- 186.4 grams Baguio pechay or Baguio cabbage
- 164.8 grams Chayote
- 76.7 grams Baguio beans
- 74.2 grams carrots
- 72.5 grams young corn
- 13.5 grams bell pepper
- 3 cloves garlic
- 1 pc onion
- 120.7 grams pork
- 173.3 grams pork liver
- 1 tbsp sugar optional
- 4 tbsp oyster sauce
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 2 cups water add as needed
- salt
- black ground pepper
Instructions
- Pour enough amount of oil into a pan enough to sauté ingredients.
- Add the 173.3 grams of chopped pork liver and once it's cooked, set it aside.
- Add 3 cloves of garlic to the same pan and add more oil if necessary.
- Add the chopped onions and sauté them with the garlic.
- Add the chopped pork and sauté everything in the pan.
- Add 2 tablespoons of soy sauce.
- Now, we'll add the vegetables starting with 168.8 grams of chopped chayote and 74.2 grams of chopped carrots.
- Add the 76.7 Baguio beans. Add the 72.5 young carrots then sauté everything in the pan.
- Add 1 cup of water then let it boil.
- Add 4 tablespoons of oyster sauce and just let it boil again.
- Add a pinch of salt and pepper to taste. You can add 1 tablespoon of sugar according to your taste.
- Dissolve 2 tablespoons of cornstarch in water, mix it, then pour it into the pan.
- Add another cup of water.
- Add the cooked pork liver we set aside earlier, mix, then it's ready to serve.
Video
Nutrition
Calories: 503kcal