Vegetable Chopsuey

September 08, 2018
This is an Indo-Chinese cuisine cooked quickly with vegetables such as bean ,carrots, cabbage, and baby corn and bound in a starch-thickened sauce.


Vegetables required;
  • 50g baby corns
  • 30g cauliflower 
  • 50g carrot
  • 30g beans
  • 30g cabbage
  • 30g button mushrooms

1 tbsp fresh garlic paste
1 tbsp oyster sauce
2 tbsp sesame oil
1 tbsp corn flour ( mixed with 2 tbsp cold water)
1 tsp brown sugar
1 cup  water
one small vegetable stock cube
salt and pepper per taste
1 cup Ice water (for ice bath)


  1. Cut the vegetables to desired shapes and size.
  2. In a sauce pan add the water and bring it to boil and add the carrots, beans, button mushrooms and baby corns first as they are hard. When they are half boiled, add the cabbages and cauliflower. 
  3. Remove the pan from heat and drain the vegetables and put the boiled vegetables into bowl of ice water and take the boiled vegetable water into a separate bowl. (This will help the vegetables to maintain the colour, do not throw the vegetable water.) 
  4. Drain vegetables from the ice bath when they are cold.
  5. To the vegetable stock water add sugar, salt, pepper, stock cube and oyster sauce and mix well and leave it aside for 10 minutes. 
  6. In a wok, heat sesame oil over medium heat and when it is hot, add the garlic and saute until soft.
  7. Then add the strained vegetables in to the wok and stir well in high heat for two minutes.
  8. Now strain and add the vegetable stock water mixture to the wok and cook for 3 minutes while stirring continuously.  
  9. Finally add the dissolved cornflour and give a good stir until combined and switch off the flame and transfer to a serving dish. (Cook for about a minute. Do not cook for too long as it will be too thick. )
  10. Serve hot. Enjoy!!

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