How to Cook Filipino Chopsuey

Chopsuey

Basic Ingredients:

• 1/4 kilo pork, sliced into small pieces
• 1/4 kilo shrimps, shelled, deveined and halved
• 1/4 kilo chicken liver and gizzard, sliced to small pieces
• 1/4 kilo cauliflower, broken to bite size
• 1/4 kilo string beans
• 1/4 kilo snow peas (sitsaro)
• 1/4 kilo cabbage, cut into squares
• 2 stalks of leeks, cut into 2 inches long pieces
• 3 stalks celery, cut into 2 inches long pieces
• 5 cloves garlic, diced
• 2 onions, diced
• 1 carrot, sliced thinly
• 1 piece red bell pepper, cut in strips
• 1 piece green bell pepper. cut in strips
• 2 tablespoons of cornstarch, dissolved in 1/4 cup of water
• 2 cups chicken stock (broth)
• 3 tablespoons of sesame oil
• 3 tablespoons of patis (fish sauce)
• 4 tablespoons of corn oil or vegetable oil
• Salt to taste

Cooking Methods:

• In a big pan or wok, saute’ garlic and onions
• Then add pork saute’ for 3 minutes
• Add the chicken liver and gizzard, continue to saute’s for another 3 minutes.
• Add 1 cup of Chicken stock, pinch of salt and simmer for 10 minutes or until pork and chicken giblets are cooked.
• Add the shrimp then add and mix all the vegetables.
• Add the remaining 1 cup of Chicken stock, patis and the dissolved cornstarch.
• Cook for about 5 minutes or until the vegetables are done.
• Add the sesame oil.
• Salt and pepper to taste.
• Serve hot with rice.