Chopsuey with Oyster SauceSARSAYA® Oyster Sauce
- 2 cups (500 ml) Water, for blanching
- 1 cup (129.1 g) Carrots, sliced
- 2 cups (90 g) Broccoli, florets
- 3/4 cup (76.5 g) Young corn
- 1 cup (148.5 g) Chayote
- 1 cup (89 g) Chicharo
- 3 Tbsps. (45 ml) Canola Oil
- 1/2 cup (205 g) Pork, strips
- 1/2 cup (57 g) Onion, sliced
- 1/2 cup (50 g) Garlic, minced
- 1/2 cup (32 g) Red bell peppers
- 1/2 cup (35 g) Green bell peppers
- 2 cups (185 g) Cabbage, thick strips
- 1 cup (250 ml) Water
- 2 packs (60 g) SARSAYA® Oyster Sauce
- 1 Tbsp. (15 ml) Soy sauce
- 1/8 tsp. (0.4 g) Pepper, ground, black
- 2 Tbsps. (15 g) Cornstarch, dissolved in water
- 2 Tbsps. (30 ml) Water
- BLANCH. In a big pot, boil water, add carrots, broccoli and young corn and blanch for one minute. Remove from water and set aside. Put chayote and chicharo in boiling water, then blanch for thirty seconds, remove from the water then set aside.
- STIR-FRY. In a pan, heat oil. Stir fry pork until colors turn light brown. Add onion and garlic, cook until fragrant, followed by red and green bell peppers. Mix in blanched vegetables including the water used in blanching. Add cabbage and another cup of water.
- SEASON. Add SARSAYA® Oyster Sauce, soy sauce and ground black pepper. Add cornstarch mixture to thicken the sauce. Mix well.
- SERVE. Transfer to a serving platter, serve and enjoy.
Most vegetables cook for between 2-5 minutes. When the vegetables are done, quickly remove them from the boiling water with a slotted spoon and put them into the ice bath to stop the cooking process.
Good to Know Nutrition Facts
Vegetables are a good source of dietary fiber, a type of Carbohydrate that helps pass food through your digestive system. Studies show that fiber may also improve vitamin and mineral absorption in the body, which could help raise your daily energy levels.