Chopsuey Recipe

Estimated cooking & preparation time: 45 minutes.

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  1/4 kilo pork, sliced into small pieces
  
  
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  1/4 kilo shrimps, shelled, deveined and halved
  
  
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  1/4 kilo chicken liver and gizzard, sliced to small pieces
  
  
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  1/4 kilo cauliflower, broken to bite size
  
  
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  1/4 kilo string beans
  
  
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  1/4 kilo snow peas (sitsaro)
  
  
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  1/4 kilo cabbage, cut into squares
  
  
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  2 stalks of leeks, cut into 2″ long pieces
  
  

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  3 stalks celery, cut into 2″ long pieces
  
  
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  5 cloves garlic, diced
  
  
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  2 onions, diced
  
  
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  1 carrot, sliced thinly
  
  
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  1 piece red bell pepper, cut in strips
  
  
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  1 piece green bell pepper. cut in strips
  
  
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  2 tablespoons of cornstarch, dissolved in 1/4 cup of water
  
  
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  2 cups chicken stock (broth)
  
  
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  3 tablespoons of sesame oil
  
  
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  3 tablespoons of patis (fish sauce)
  
  
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  4 tablespoons of corn oil or vegetable oil
  
  
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  Salt to taste
  
  
  
  
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How to Cook:

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  In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.
  
  
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  Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
  
  
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  Salt and pepper to taste.
  
  
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  Serve hot with rice.