Filipino Chopsuey
An oyster-sauce vegetable stir-fry that's perfect for using up leftover vegetables in your fridge. A popular Filipino home dish similar to Chinese cooking, it makes a great drinking snack and is loved by kids and adults alike.
Ingredients
Ingredients
- Pork250g
- Beech mushrooms1/2 pack
- Cabbage1/4
- Onion1/2
- Carrot1/3
- Green onion1 stalk
- Garlic6 cloves
- Cheongyang chili1
Seasoning
- Cooking oil1 tbsp
- Oyster sauce5 tbsp
- Sugar1 tbsp
- Anchovy-kelp broth1/3 cup
- Potato starch2 tbsp
- Water4 tbsp
- SaltA pinch
- Toasted sesame seedsA pinch
Directions
- 1
Cut the pork into small cubes and thinly slice the garlic. Cut all the vegetables except the cheongyang chili into bite-sized pieces. Instead of beech mushrooms, you can also use shiitake or enoki mushrooms.
- 2
In a lightly heated pan, stir-fry the sliced garlic until fragrant, then add the pork and stir-fry together.
- 3
When the meat is half-cooked, add the vegetables in order, starting with those that take longest to cook, and stir-fry together.
- 4
When the vegetables have softened slightly, add the oyster sauce and sugar, then taste and adjust with salt if it's bland.
- 5
Add just enough of the prepared anchovy-kelp broth to lightly cover the bottom of the pan to replenish moisture. Since the vegetables also release liquid, add only a little.
- 6
Stir lightly, add the chopped cheongyang chili, and stir-fry once more. Dissolve the starch in water, drizzle it in, give everything a final stir, then turn off the heat to finish.
Tips
Vegetables wilt quickly, so cooking them too long ruins their shape and texture. After the meat is half-cooked, stir-fry the vegetables as fast as possible. If you have kids who can't handle spice, add the oyster sauce, stir in the starch slurry right away, and plate their portion before adding the cheongyang chili at the end. You can use up any leftover vegetables, and it's just as delicious made with beef or shrimp instead of pork.