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Chop Suey

Learn how to make Chop Suey! It's a quick and easy stir-fry, ready in minutes, and perfect for busy weeknights. This Asian stir-fry with tender-crisp vegetables and flavorful sauce is nutritious and delicious! Serve with steamed rice for a hearty lunch or dinner meal. Get Printable Recipe and tips: https://www.kawalingpinoy.com/chop-suey/ ✔️ Subscribe to my Channel:    / @kawalingpinoyblog   🔔 RING the BELL to get notifications when I have a new video up How to Make Easy Chop Suey ✅Ingredients water 1 large carrot, peeled and sliced on a bias into 1/4-inch thick 1/2 broccoli, cut into florets 1/2 cauliflower, cut into florets 1/4 cabbage, cut into 1-inch thick strips 1/2 small red bell pepper, seeded and cut into strips 1/2 small bell pepper, seeded and cut into strips 1 tablespoon canola oil 1 onion, peeled and sliced 2 cloves garlic, peeled and minced 1 cup chicken thigh fillets, cut into 1-inch cubes 1 tablespoon oyster sauce 1/2 cup chicken liver, cut into 1-inch cubes 5 pieces baby corn, halved crosswise 6 hard-boiled quail eggs, peeled 2 teaspoons corn starch 1/4 cup water salt and pepper to taste ✅Instructions Fill a bowl halfway with ice and enough water to cover the ice. Add 1/2 teaspoon salt for each quart of water. Set aside. In a saucepan over medium heat, bring 3 cups of salted water to a boil. Add the carrots and cook for about 1 minute, or until half-cooked. With a slotted spoon, remove from the pan and plunge into an ice bath. Add broccoli and cauliflower to the boiling water and cook for about 2 to 3 minutes or until half-done. With a slotted spoon, remove from the pan and plunge into an ice bath. Add the cabbage to the boiling water and cook for about 30 seconds, or until half-cooked. With a slotted spoon, remove from the pan and plunge into an ice bath. Add the peppers to the boiling water and cook for about 30 seconds, or until half-cooked. With a slotted spoon, remove from the pan and plunge into an ice bath. Reserve the poaching liquid (the one used to blanch vegetables). Drain vegetables from the ice bath when they are cold. In a wok or wide skillet, heat oil over medium heat. Add onions and garlic and cook until softened. Add chicken and cook, stirring regularly, until the color changes. In a bowl, combine 2 cups of the reserved poaching liquid and oyster sauce. Add to the skillet and bring to a boil. Cook for about 5 to 7 minutes or until chicken is cooked through. Add the liver and cook for about 1 to 2 minutes or until cooked through. Add parboiled vegetables, baby corn, and quail eggs, stirring gently to combine, and cook for about 3 to 5 minutes. In a bowl, combine 1/4 cup of cold water with cornstarch and stir until dissolved. Add mixture to the pan, stirring gently. Cook for about 1 to 2 minutes, or until the sauce thickens. Season with salt and pepper to taste. Serve hot. Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE to my channel! Enjoyed the video? Please SHARE! For more delicious recipes: https://www.kawalingpinoy.com/ Follow me on Facebook:   / kawalingpinoy   #chopsuey #vegetablestirfry