Serves 4

• 1 sayote
• 1 carrot
• 2 or 3 garlic cloves
• 1 small onion
• 150 gr mushrooms
• 100 gr pock choy
• 100 gr prawns
• 250 gr Chinese cabbage
• 1 tbsp cornstarch
• 1 tsp palm sugar
• 20 ml soy sauce
• 1 tsp oyster sauce
• salt
• oil
• peanuts

         

Peel, chop and cook carrot and sayote on medium-high heat until they are soften, 10 to 15 minutes. Then, drain them.

 

Meanwhile, crush peanuts. Wash pock choy.

Chop and fry garlic and onion in a pan with a little oil on medium-high heat until they are transparent.

Chop mushrooms and pock choy stalks and add them to the pan. Fry them for 5 minutes.

Then, add bok choy leaves and julienned Chinese cabbage.

Stir it for 2 minutes and add prawns.

Stir it and add cooked sayote and carrot.

 

Dissolve the cornstarch with one tablespoon of water. Add it to the pan along with salt, sugar, soy sauce and oyster sauce.

 

Mix it and put up the chopsuey. Sprinkle crushed peanuts over it and serve it hot.

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If there’s a step in this recipe that is not clear or can be improved, please, write a comment.
Thank you.