Chop Suey is one of my favorite dish prepared by my
grandmother, it is a delicious of vegetables and meet. Since I was little I was
watching my Lola preparing this delicious dish and I was so eager to see how
she cooks it. When I turned 18 I tried recreating what she always cooks for our
table every Sunday.
Chop Suey is not that hard to prepare
so in short it is a simple dish to prepare for your family, now I’m 34 years
old have 2 daughters’ and a son. Now that my grandmother’s in manila I missed
her cooking so I followed my grandmother’s recipe in creating this wonderful
dish for my family to enjoy every Sunday.
Today I’m going to share my grandmother’s
recipe and procedure in preparing this dish, here we go. You’ll need these
ingredients.
Ingredients
- 1 lb. pork shoulder, cut into thin strips
- 1 medium sized carrot,
peeled and sliced crosswise
- 1 small cabbage, sliced and chopped
- ¼ cup flat leaf parsley,
chopped
- 1 medium onion, sliced
- 1 teaspoon garlic, minced
- 1 tablespoon cornstarch
diluted in ½ cup pork broth or water
- 2 tablespoons cooking oil
- 1 small bell pepper, sliced
into strips
- 1 tablespoon soy sauce
- Salt and ground pepper to
taste
Instructions
1. Heat a pan and put-in
the cooking oil.
2. Saute the onion and
garlic.
3. Add the pork and
continue to sauté for 5 to10 minutes.
4. Add the parsley and
soy sauce. Put-in the carrot and then cook for 5 minutes more.
5. Add the bell pepper
and cabbage. Stir-fry for 3 minutes. Continue to cook in medium heat for 5
minutes while stirring every minute.
6. Add-in the cornstarch
diluted in pork broth. Stir and cook until the dish thickens.
7. Add salt and pepper
to taste.
8. Serve with hot rice.
9. Share and enjoy!
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