Chop Suey ala Jekris

We call it by our own version because of our choice of vegetables and how we cook it. We meant to half cooked the veggies except for the potatoes to retain its vitamins and minerals. The Chop Suey is popularized by Chinese American Immigrants and today it is now being a part of every cuisine around the world with different versions and techniques of cooking it. And now we are sharing our own style of Chop suey. Here it is.

Ingredients:

1 pc pork chop, cut into strips
5 pcs fish balls, cut into half
1/2 c Broccoli, cut into florets
1 medium carrot, peeled and sliced into 1/2 inch thick
4 small potatoes, peeled and sliced quarterly
5 pcs young corn, sliced lengthwise
1/4 c corn kernels
1 small cabbage, cut into strips
1 small red bell pepper, seeded cut into strips
1/2 c snow peas
1 small onion, sliced
4 cloves garlic, minced
1 tbsp chopped celery stalk
1/2 c water for the slurry
1 tbsp oyster sauce
1 tbsp cornstarch
1 tsp brown sugar
salt and pepper to taste
2 tbsp cooking oil
1 tbsp butter
water

Procedure:

1. In a pan, cook the pork strips until brown. Add the butter for an aromatic flavor. Then saute the onion and garlic with it.
2. Pour 1 cup of water then add the fish balls and potatoes. Cover and simmer for 3 to 5 minutes.
3. Add the other vegetables, mix well and add some salt and pepper to taste. Let it simmer until half cooked. Add some water if needed.
4. While waiting for it, make the slurry by adding the oyster sauce, cornstarch and sugar into the half cup of water. Stir it well until the sauce has thickened. Give it a taste. The sauce must be slightly sweet but not too salty. Add more oyster and sugar if needed.
5. Pour it into the pan and give a good stir until the sauce has well distributed into the vegetables.
6. Remove from heat. Serve it while its hot. Enjoy!