The key of having the best chopsuey is in the quality of your vegetables. It should be fresh and crisp. Shop Suki will help you achieve this with our quality and fresh products.
Ingredients:
1 dozen quail egg, hard boiled and peeled
1/3 lb. shrimp, peeled and de veined
1/3 lb. squid, cut into rings (discard ink)
1/3 lb. squid ball, cut in halves
1 can baby corn, drained
1 large sayote, peeled and cut into bite size
1 large carrot, peeled and cut into bite size
1 large red bell pepper, remove seeds and julienne
1 lb. baguio beans, remove both end, sliced in half
3 stem celery, chopped
2 thumb size ginger, minced
5 cloves garlic, minced
1 medium onion, sliced
Procedure/ Instruction
Using a wok in high heat, add 1 tbsp. cooking oil and 1 tbsp. sesame oil.
Add and stir fry half of the ginger, half of the garlic, half of the onion for few minutes until fragrant.
Add the vegetables in the order of their respective tenderness. Quickly stir fry until it becomes crunchy and half cooked. Season with salt and ground pepper and remove vegetables from the wok. Set aside.
In the same wok, add the remaining cooking oil and sesame oil. Saute the remaining ginger, garlic, onion and bouillon.
Add the shrimp, squid ball, quail eggs. Stir and cook until shrimp is fully cooked.
Add broth or water and bring to a simmer. Season with oyster sauce and hoisin sauce and stir.
Add the vegetables to the wok and quick stir. Add the corn starch diluted in water to thicken the sauce and stir.
Add squid. Add more salt and ground pepper to taste.
Stir well and cook quickly. Remove wok from heat as not to overcook the vegetables.
