Serves 6 to 8
Ingredients:
1 medium onion, sliced
1 tablespoon crushed garlic
1 1/2 cups shrimp balls
1 cup squid balls
1 shrimp broth cube
1 medium carrot, sliced diagonally 1-inch thick
1 medium chayote, sliced diagonally 1-inch thick
1 small head cauliflower, cut into florets
1 1/2 cups trimmed snow peas
1 cup trimmed bean sprouts
1 small head cabbage, cubed
1 tablespoon cornstarch dissokied in 1 cup water
1/4 cup liquid seasoning
1/2 teaspoon pepper
Method:
In a wok, heat cooking oil and sauté onion until translucent. Add garlic and sauté until light brown.
Add shrimp balls and squid balls and sauté until light brown.
Stir in shrimp broth cube, carrots and chayote. Cook, stirring occasionally, for about 1 minute.
Add cauliflower, snow peas, bean sprouts and cabbage.
Stir in dissolved cornstarch, liquid seasoning and pepper.
Cook until sauce thickens slightly and vegetables ar tender crisp.
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