Chopsuey

The Chinese vegetable dish that complements everything. Haha.

Good for 6 persons
Prep Time: 30 minutes
Cook Time: 15 minutes


1 whole broccoli
6 pcs. Quail egg – boiled after 5 minutes.
2 tbsp. Seaweed Hair – from Wei Wang, bathed in water for 5 minutes.
¼ cup sliced Wood Ear – from Wei Wang, bathed in water for 3 hours.
¼ cup sliced Chicken Breast
10 pcs. Shrimp Suahe (medium) - peeled
1 pc. Carrot
1 small can Button Mushroom (Narcissus brand)
1 small can Young Corn
1 tbsp. Salt
½ tsp. White Sugar
2 tbsp. Cornstarch
1 tsp. Sesame Oil (Lee Kum Kee brand)
3 stalks Spring Onion
2 tbsp. of Cooking Oil
2 cups of Water or Chicken Broth


Prep:
1. Remove the flowers from the broccoli. Peel the stalk. Then slice.
2. Peel the carrot, and use fancy slicer to slice the carrots.
3. Boil the carrot and the broccoli together for 3 minutes.
4. Peel the boiled quail eggs.
5. Slice the chicken breast into paper-thin pieces. Coat with 1 tbsp of the cornstarch and some cooking oil. Dissolve the other tbsp of cornstarch in tap water.
6. Chop the young corn into halves.
7. Slice the spring onion into ½ inch.

Cook:
1. Heat the oil on the wok.
2. Stir-fry the chicken breast quickly. Remove.
3. Add the shrimp, cook for 2 minutes. Remove.
4. Add water or chicken broth to the wok. Let it boil.
5. When boiling, add the wood ear and the seaweed hair. Cook for 3 minutes.
6. Put back the chicken breast and shrimp.
7. Add all of the ingredients except for the spring onion and sesame oil.
8. When everything is cooked, add the dissolved cornstarch and mix for 2 minutes.
9. Then add the spring onion and sesame oil. Mix.
10. Serve.