How to Cook Chopseuy

chopseuy

Today were going to cook a healthy, yummy and one of my favorite vegetable recipe – Chop Seuy.

How to Cook Chopseuy

Course Main Course, Side Dish
Cuisine Filipino
Keyword Chopseuy, Vegetable Dish
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Author foodiepinoy

Ingredients

  • 1 large onion
  • 4 cloves garlic
  • 200 grams broccoli cut in bite size pieces
  • 300 grams cabbage
  • 2 pc carrots cut in rectangular shape
  • 300 grams cauliflower cut in bite size pieces
  • 1 cup bell pepper
  • 2 stalks celery removed the hard fibrous part before slicing
  • 300 grams pork slice into strips
  • 8 pcs shrimp
  • 2 tbsp cornstarch dissolve in water
  • Soy sauce
  • Pepper
  • Sugar
  • Salt

Instructions

  1. First were going to make the shrimp stock. Add 500mL of water in a pot then add the shrimp head. This is around 200 grams of shrimp, I separated the head from the body for the stock and deveined and shelled the shrimp. We will cook the rest of the shrimp later.

  2. This is a very simple stock, were just going to extract the juice from the shrimp head by boiling them for 3-4 mins. Once done, set aside, we will use this later.
  3. The next step is to Sauté the garlic and onion. I use 4 cloves of garlic and 1 medium size onion. Saute until it become fragrant. Then add the shrimp and cook for 1-2 mins each side. 

  4. Add the pork and cook for 4-5 mins each side or until it turned brown. This is about 300 grams of pork which I cut into strips.
  5. Once the pork turned brown, add the shrimp stock. Strain the stock and discard the shrimp head. Season with 2 tbsp of soy sauce and 1 tsp pepper then bring to boil.
  6. Once the mixture starts to boil, add the cornstarch to thicken the sauce. Gradually add the cornstarch until the desired thickness is reach. 

  7. Now is the time to add the vegetables. The reason I did not add them a while ago is to not overcook the veggies. Add the broccoli, cauliflower, carrots and celery. Cover and cook for 3-4 mins.

 

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