Chopsuey with Shrimp

“Chopsuey” is a stir fry vegetable mix in thick sauce. This cooking may sometimes comes with chicken, pork or beef. But my chopsuey recipe will be loved by vegetarians since this is meatless. This comes with a rich taste of shrimp with its base and perfected to a desired thickness. Chopsuey is originally a Chinese cuisine but Filipinos adopted the cooking and made it as its own in different cooking style and variations in ingredients used.

 

Ingredients:
250 grams shrimp (shelled, set aside shrimp head for soup base)
100 grams string beans (cut diagonally)
10 pcs. Young corn (sliced)
Quarter cabbage (sliced)
1 small carrot (sliced)
½ head cauliflower (trimmed)
1 small green bell pepper (squared)
¼ cup dried black fungus (taingang daga)
1 small onion (sliced)
3 cloves garlic (crushed)
¼ tsp. ground pepper
5 tbsp. soy sauce
1 cup water
1 tsp. corn starch
½ tsp. Magic Sarap (optional)
3 tbsp. olive oil

 

Procedure:

1. Pound the shrimp head in mortar and pestle. Pour in water, stir and drain with strainer to get the shrimp soup base. Set aside (3/4 cup for shrimp base and ¼ cup for corn starch mixture).
2. Soak the black fungus (taingang daga) in water. Set aside.
3. In a wok, sauté garlic and onion. Add cauliflower, carrot, green bell pepper and young corn. Stir for a minute.
4. Add the string beans and cabbage pour in the soy sauce and stir for another minute.
5. Add the ground pepper and Magic Sarap, mix with the vegetables well.
6. Pour in the shrimp base, shrimp and dried black fungus, let boil.
7. Pour in the corn starch mixture. Stir and simmer for 2 minutes.

 

Tips:

• Don’t forget to wash the vegetables in water before cooking.
• Don’t overcook the vegetables.
• For non vegetarians, you can use chicken, pork or beef.