![]() Add sweet pepper, pak choi, and cabbage and stir fry until crunchy. Leave for around 3-4 mins or until the carrot and broccoli are half-cooked. Add celery and carrot and saute for 3-5 minutes. Over medium to medium high heat, add the water/broth and then cover the pan or wok to allow these to cook in the steam. Dishes like the Chop Suey and Sweet and Sour Chicken are popular dishes all over the island, and can be found in almost every Chinese restaurant. ![]() Serve and enjoy with your favorite sides. Sauté the garlic and onion until translucent & aromatic, around 1 minute. Lastly add your chicken along with all of the sauce to the pot of veggies and combine everything evenly ensuring that the sauce coats the veggies. *Optional-If your veggies release an excessive amount of liquid you can remove some of it from the pot so that it doesn’t drown out too much of the flavors in the sauce from the chicken. Remove the pot from the heat once they are done cooking. You can allow your veggies to cook to your liking or for a total of 8-10 mins if you prefer them on the crunchier side. A great vegetable dish for a dinner party or just for everyday healthy meal. Also add about 1 tsp Garlic and All-Purpose seasoning. Chop Suey recipe for an Easy stir-fry of colorful vegetables with thick sauce. Season the veggies using a dash of salt and Black pepper. If you chose to pre-cook your Carrots you can now add them to the pot also. ![]() Now add the Cabbage and allow it to cook for about 3 mins and then add the Bok Choy. *If you prefer you can pre-cook the carrots by boiling them for about 8 mins and then shock them by adding them right into a bowl with ice and water and then set them aside to later on add to your skillet at the end of cooking the veggies. Stir constantly for about 5 mins to prevent the seasonings from burning. In a separate skillet add enough oil to coat the pot and place over a medium high heat.Īdd the Carrots, onions, garlic, thyme, sweet peppers and scotch bonnet pepper to the skillet once its fully heated.
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