Chop chopsuey, my honey!

A very good friend recently sent me a text message asking if I could make Chopsuey. I said 'sure', but then I thought, anybody with a wok and ladle can make chopsuey. It had to be different. She wanted shrimp, water chestnuts, no snow peas, no meat, and lots of quail eggs.

 

Hmmm. Sounds like a challenge. What could I do to make it a different kind of chopsuey, yet still retain the familiar flavor. What would make a Chinese cook bow to me with praise for creating a variation without coming at me with a cleaver mouthing Mandarin profanities for having perverted such a classic dish.

 

So here goes. The Chopsuey Recipe. COOKies style. Serves 4

 

3 tbsp Kikkoman Oyster sauce

1 tbsp Kikkoman soy sauce
1 tbsp Chinese cooking wine

2 tsp brown sugar

1/4 tsp dried pepper flakes

2 tsp cornstarch

 

In a small bowl, combine all ingredients. Mix well, then set aside

 

200g shrimps 45/50

1/2C chicken stock

4tsps minced garlic

1 onion, white, thinly sliced

2pcs red bell pepper, thinly sliced

1pc green bell pepper thinly sliced

1 stalk celery, sliced thinly diagonally

170 g shiitake mushrooms, sliced thinly

100 g bean sprouts

200g cauliflower

250g cabbage, sliced into squares

125g carrots, sliced thinly

60ml corn oil

30ml Kikkoman Sesame Oil

 

Over medium high heat, heat oil.

Saute garlic and onion for 3 minutes, do not burn

Toss in the bell peppers and celery

Add the carrots, cauliflower and bean sprouts. Toss it like Yan for 2-3 minutes, then add the shrimps

Add the mushrooms and cabbage. Carefully stir to distribute evenly, then add the Oyster sauce mixture and chicken stock.

Let simmer uncovered for 8-10 minutes, stirring occassionally

Season with salt and pepper.

Add cabbage, then remove from heat. Let cool.

Serve with spritz of sesame oil and garnish with boiled quail eggs and chopped spring onions.