Chopsuey with Cucumber

Recipe by :  Ariel Jasa,  Mandaluyong City, Philippines

Chopsuey with Cucumber is a variant of the popular dish Chopsuey, a favorite local fare of mixed vegetables in a flavorful thick sauce.

I have tried it years ago from a Chinese restaurant in Mandaluyong City and I thought I wanted to remake it.

It had the familiar taste of the regular chopsuey with all the carrots, snow peas and the chicken and chicken liver but the cucumber gives it a nice, refreshing twist.

I remove the cucumber seeds to make it less watery.

I cook the vegetables in stages, like the carrots and young corn go before the rest of the vegetables because they need more time to cook than the rest.

I also prefer the vegetables to be slightly crunchy and bright colored rather than soft and mushy.

Try serving it to your family without telling them that you added cucumber, and see if they will be able to tell!

YOUR SHOPPING LIST:

• Cucumber
• Chicken
  
• Chicken Liver
• Carrots
• Snow Peas (Sitsaro)
  
• Chinese Cabbage
• Young Corn
• Shitake Mushroom
• Red and Green Bell Pepper
  
• Chicken Broth or Knorr cube
• Chinese Cooking Wine
  

IN THE PANTRY:

• Onion
  
• Garlic
  
• Ginger
  
• Cornstarch
• Fish Sauce or Patis
  
• Salt and Pepper
  
• Cooking Oil
  

INGREDIENTS

• 2 pieces Cucumber, sliced
  
• 100 grams Chicken, boiled and sliced
  
• 100 grams Chicken liver, sliced
  
• 1 piece Carrots, cut in strips
  
• 100 grams Snow peas (Sitsaro)
  
• 1 head Chinese cabbage, shredded
  
• 1 small pack Young corn, about 6-7 pieces
  
• 1 cup Shitake mushroom, sliced
  
• 1 piece Red Bell pepper, cubed
  
• 1 piece Green Bell pepper, cubed
  
  
• 4 cloves Garlic
  
• 1 piece  Onion, chopped
  
• 2 thumb size Ginger
  
• 2 cups Water or Chicken broth
  
• 1 piece Knorr Chicken
  
• 3 tablespoon Chinese Cooking Wine
  
• 4 tablespoon Fish Sauce or Patis
  
• 2 tablespoon Cornstarch dissolved in 2 tablespoons water (slurry)         
  
• Salt and Pepper to Taste
  
  
• Cooking Oil for Sauteing

Chopsuey with Cucumber

1   Saute the garlic, onion and ginger in oil.  

2   Add chicken, chicken liver and shitake mushroom and saute for 2 to 3 minutes.

3   Flavor with fish sauce and add the Chinese cooking wing.

4   Add the carrots and young corn and cook for 2 minute.

5   Add the remaining vegetables with the broth (or water with Knorr cube) and bring to a boil.

6   Season with salt(if needed) and pepper and thicken the sauce with cornstarch slurry.

7   Serve with steamed white rice.

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