Easy Chop Suey

• Gluten free

• Meat

  • 1 cup Pork belly

• Seafood

  • 1 cup Shrimps

• Produce

  • 1 Bell pepper, small
  • 1 cup Broccoli florets
  • 1 Carrots, medium
  • 1 cup Cauliflower florets
  • 2 cloves Garlic
  • 1 bunch Pak choi
  • 3 Pcs of mushroom, each cut into 3-4 slices
  • 1 Red onion cut into 4, medium
  • 1 cup Sugar snap or snow peas
  • 5 pieces Young corn

• Condiments

  • 3 tbsp Oyster sauce

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1/4 tsp Pepper, ground
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Vegetable oil

Found on foxyfolksy.com

Description

Ingredients

• 2 Tbsp vegetable oil
• 2 cloves garlic, minced
• 1 cup pork belly (or chicken), sliced into thin strips
• 1 cup shrimps
• 2 Tbsp cornstarch dissolved in 1 cup water
• 3-4 Tbsp oyster sauce
• ¼ tsp ground pepper
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1 medium carrots, sliced diagonally
• 1 cup sugar snap or snow peas
• 1 small bell pepper, cut into diagonal cubes
• 1 bunch pak choi, cut into smaller pieces
• 1 medium red onion cut into 4
• 3-4 pcs of mushroom, each cut into 3-4 slices
• 5 pieces young corn, each cut diagonally into 2
• salt as needed

Directions

• In a wok or big skillet, heat oil over medium heat. Saute garlic until softened. Add the pork belly slices and cook, stirring regularly, until all side are done. Add the shrimps and do the same.
• Pour the cornstarch mixture into the wok and add the oyster sauce and ground pepper and bring to a boil. Doing this from the beginning keeps the veggies crisp and helps prevents over-cooking them.
• Add the first batch of vegetables: broccoli, cauliflower, carrots and sugar snap peas, and cook covered for about 2-3 minutes.
• Add the rest of the vegetables and cook for another 2-3 minutes or until vegetables are tender crisp and sauce has thickened. Season with salt if still needed. Serve hot.