I braved my weighing scale again today and the encounter was far from pretty. At %#*& pounds, I decided to make wiser food choices and this colorful, veggie-ful chopsuey makes more health sense than the greasy, fat-laden, albeit so-so good adobo I’ve been indulging in of late. Chopsuey, which literally means “assorted pieces”, is a delightful mix of bite-size vegetables and meat in a starch-thickened sauce. This is a quick stir-fry dish but as you can see from the recipe that follows, I go the extra step of parboiling my vegetables. Blanching vegetables in boiling salted water and then shocking them in ice bath help maintain vibrant colors and ensure even cooking. Try it tonight and let me know what you think.
- 1 large carrot, peeled and sliced on a bias into ¼-inch thick
- ½ broccoli, cut into florets
- ½ cauliflower, cut into florets
- ¼ small cabbage, cut into 1-inch thick strips
- ½ small red bell pepper, seeded and cut into strips
- ½ small bell pepper, seeded and cut into strips
- 1 tablespoon oil
- 1 small onion, peeled and sliced
- 1 to 2 cloves garlic, peeled and minced
- 1 cup chicken thigh fillets, cut into 1-inch cubes
- 1 tablespoon oyster sauce
- ½ cup chicken liver, cut into 1-inch cubes
- 4 to 5 pieces baby corn, halved crosswise
- 5 to 6 quail eggs, hard boiled and peeled
- 1-1/2 teaspoons corn starch
- salt and pepper to taste
- Fill a bowl halfway with ice and enough water to cover ice. Add ½ teaspoon salt for each quart of water. Set aside.
- In a sauce pan, add 3 cups of salted water and bring to a boil. Add carrots and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of 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 pan and plunge into bowl of ice bath. Add cabbage to the boiling water and cook for about 30 seconds or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add peppers to the boiling water and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of 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 color changes.
- In a bowl, combine 2 cups of the reserved poaching liquid and oyster sauce. Add to skillet and bring to a boil. Cook for about 5 to 7 minutes or until chicken is cooked through. Add liver and continue to cook for about 1 to 2 minutes or until liver is cooked.
- Add parboiled vegetables, baby corn and quail eggs, stirring gently to combine, and cook for about 3 to 5 minutes.
- In a bowl, combine ¼ cup of cold water and corn starch and stir until corn starch is dissolved. Add corn starch mixture to pan, stirring gently. Cook for about 1 to 2 minutes or until baby corn and eggs are heated through, vegetables are tender crisp and sauce has thickened. Season with salt and pepper to taste. Serve hot.
Food and Tools You Might Need for this Recipe (Disclaimer: Affiliate Links)
Dynasty Corn Baby Sweet, 15-Ounce (Pack of 12)