Chopsuey
Chopsuey brings Chinese-Filipino stir-fry technique to the vegetable drawer — everything gets tossed in a hot wok just long enough to stay crisp, then coated in a light savory sauce. It’s the easiest way to get a rainbow of vegetables on the table.
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Instructions
- Heat oil in a wok or large pan over high heat. Sauté the garlic and onion until fragrant, about 1 minute.
- Add the carrot and cauliflower first, since they take the longest to cook. Stir-fry for 2 minutes.
- Add the broccoli, snow peas, and baby corn. Stir-fry for another 2 minutes.
- Pour in the broth, oyster sauce, and soy sauce. Bring to a simmer.
- Add the cabbage last and cook for 1-2 minutes until just wilted.
- Stir in the cornstarch slurry and cook until the sauce thickens and coats the vegetables, about 1 minute. Season with salt and pepper to taste. Serve immediately.
Cook's Tip
Keep the heat high and the vegetables moving — chopsuey is meant to be a quick stir-fry, and vegetables left too long in the pan turn soft and lose their color.