Chopsuey Stir Fry
This is a recipe for Chopsuey Stir Fry
Prep Time5 minutes mins
Cook Time8 minutes mins
Total Time13 minutes mins
Course: Vegetable
Cuisine: Filipino
Servings: 4
Calories: 256kcal
Author: Vanjo Merano
- 12 pieces jumbo shrimp head and shell removed
- 15 pieces snow peas
- 15 oz baby corn
- 1 small red bell pepper sliced small rectangular pieces
- 1 green bell pepper sliced small rectangular pieces
- 2 cups chopped cabbage
- 1 1/2 cup cauliflower florets
- 1 cup broccoli florets optional
- 1 medium yellow onion sliced
- 3/4 cup chicken broth
- 2 teaspoons cornstarch
- 3 tablespoons cooking oil
- Salt and ground black pepper to taste
Heat oil in a wok or large pan.
Pan-fry the shrimp for 30 seconds per side. Remove from the wok, set aside.
Using the remaining oil, saute the onion until it starts to loosen.
Add bell peppers, cauliflower, broccoli, snow peas, and young corn. Stir-fry (in high heat) for 3 to 5 minutes.
Add the shrimp back into the wok. Season with salt and ground black pepper. Continue to stir-fry for 1 minute.
Combine chicken broth and cornstarch. Stir until well blended. Pour the mixture into the wok. Toss. Cook for 1 to 2 minutes or until the mixture slightly thickens.
Transfer to a serving plate. Serve.
Share and enjoy!
Serving: 4g | Calories: 256kcal | Carbohydrates: 35g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 5mg | Sodium: 210mg | Potassium: 649mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1545IU | Vitamin C: 123mg | Calcium: 53mg | Iron: 1mg