Vegetable Chop Suey

Chop suey is another dish that you can make into just about whatever you want. You can add meat like pork, chicken or beef. You can also mix and  match vegetables to your own unique tastes. This is quite a simple recipe, so modify it to your heart’s content.
This recipe makes about 6 servings.
Ingredients:

• 3 tablespoons shortening
• 1 cup diced onion
• 4 chopped carrots
• 4 chopped stalks of celery
• 1 1/2 cups chopped cauliflower
• 1 ½ cups chopped broccoli
• 1 cup water
• 1 cup bean sprouts

Sauce:

• 2/3 cup water
• 1/3 cup soy sauce
• 3 tablespoons cornstarch
• 2 tablespoons sugar

Instructions:
Heat the shortening in a wok or frying pan over medium heat. Add the onion, carrots and celery.

Sauté until softened slightly. Add the cauliflower, broccoli and the 1 cup of water.

 

 Place a lid on your pan and bring to a boil. Then simmer for about 5 minutes. Remove the lid and add the bean sprouts, cooking for a few minutes more.

In a small bowl, whisk together the 2/3 cup water, soy sauce, cornstarch and sugar. Add it to the vegetable mix and stir until thickened. Allow to simmer for a few minutes more or until the vegetables are at your desired softness.

Serve with rice or alongside your favorite Chinese dish.

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Lumpiang Isda / Fish Lumpia

This recipe is one of my children’s favourites. This is originally done with ground pork or beef and was called ‘Lumpiang Shanghai’ but here’s a little twist…

Ingredients:

1 tbsp oil
1 tsp garlic, chopped
¼ c onions
1 can tuna flakes in brine, drained*
¼ c carrots, chopped
1 stalk kinchay, chopped
½ tsp salt
1 pc egg
¼ tsp pepper, black, ground
1 pc chilli pepper, chopped (optional)
12 pcs lumpia wrapper, small
1 c oil

Procedure:

1. Heat oil.
2. Sauté garlic and onions.
3. Add tuna flakes.
4. In a bowl, mix sautéed tuna, carrots, kinchay, salt, egg, pepper and chilli pepper.
5. Put a tablespoon of fish filling on each wrapper. Roll and seal ends with water. ( can also use egg white for much secure seal).
6. Deep fry.
7. Put in a paper lined platter to drain off excess oil.
8. Cut off ends and cut into serving pieces.
9. Serve immediately with sweet and sour sauce or catsup.

*May replace tuna flakes with less expensive fish or any fish in season. I’ll always do this with galunggong.
For the sauce:
Sweet and Sour Sauce:

Ing:

1 tbsp soy sauce
2 tbsp banana catsup
3 tbsp vinegar
3 tbsp sugar, white
½ c water
3 tbsp cornstarch
2 tbsp onions, sliced thinly
½ pc green pepper, sliced finely lengthwise

Procedure:

1. Mix all the ingredients in a saucepan, except onions and green pepper.
2. When blended well, put over low fire.
3. Do not stir until sauce starts to simmer.
4. Cook until sauce turns transparent or when cornstarch thickens.
5. Add onions and green pepper.

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