Ui Chop Seuy!

                 Ok I know some of you loves to eat meat rather than vegetables but if you look in our sample picture it makes you hungry. Chop Seuy is a combination of different vegetables namely carrots, broccoli, cauliflower, young corn, peas and bell pepper. You can add meat or seafood like chicken, pork, shrimp and squid. Very healthy and affordable that could make your body stronger. It is best for those who want to have a physicaly fit body and achieve a certain goal in their health.

History of Chop Seuy

Like many others, the origin story of chop suey appears in several variations. Another is that one of the first Chinese restaurants to open in San Francisco during the Gold Rush was the site of chop suey’s invention. The story goes that one night in 1849, a group of drunk miners piled into Macao and Woosung restaurant. They were hungry. They called out for food. The owner was tired and ready to close up, so instead of whipping up dishes from scratch, he scraped scraps of food from previous customers’ plates and served it to the miners. They loved it. And like that, chop suey was invented.

How to Cook Chop Seuy?

     INGREDIENTS

• 2 garlic cloves, minced
• 1 tablespoon plus 1 teaspoon oyster sauce
• 1/2 tablespoon soy sauce
• 1 teaspoon salt
• 1 1/2 teaspoon cornstarch
• 1 pound pork tenderloin, cut crosswise into 1/8-inch-thick strips
• 2 celery ribs diagonally cut into 1/4-inch-thick slices
• 6 oz snow peas diagonally cut into 1/4-inch-thick slices
• 1/2 lb bok choy, cut into 1/4-inch-thick slices (leaves and ribs separately)
• 1/4 lb mushrooms cut into 1/4-inch-thick slices
• 1 onion, halved lengthwise and into 1/4-inch-thick strips
• 1 green bell pepper cut into 1/4-inch-thick strips, then halved crosswise
• 1/4 lb mung bean sprouts, rinsed and drained
• 1 (5-oz) can sliced water chestnuts
• 1 (5-oz) can sliced bamboo shoots
• 1/4 cup chicken broth
• Vegetable oil
• Water
• Salt and pepper to taste
• N/A pepper

     Preparation

1. Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
2. Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
3. Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
4. Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
5. Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.

Conclusion

Today we learn how to prepare an easy and healthy dish that we can have everyday. Now that we know how to cook and prepare Chop Suey we can now have a new way of diet and maintaining our body healthy. It is more affordable rather than other dishes and also quick to cook.

Thank you for your time in reading and visit my blog page. I hope you learn a lot of things. See You next time. Godbless!