![]() Bring the cooker to a higher temperature. At this point, you can taste the mixture and add more oyster sauce or pepper or salt according to your taste. Thereafter, add the cabbage to the pan and mix well.Ĭontinue cooking for 30 to 40 seconds. In a separate bowl, mix 1 of corn starch with little bit of cold water. Once potatoes and carrots become semi cooked, lower the heat and add baby corn, mushrooms (optional) and bok choy.Ĭook for around a minute while stirring frequently. Once the water starts to boil, add carrots and let it cook for around 2 minutes. Now, mix all together quickly and add around 500 ml of water and Increase the heat. After, lower the heat and add pepper, oyster sauce and sesame oil. ![]() Once the shrimps are cooked, add chopped garlic and ginger. Make sure to stir the shrimps continuously while frying in order to prevent over roasting of shells. In a large sauce pan, heat 2 to 3 tbsp of cooking oil under moderate heat. Cut the carrots in to long slices, around 1 mm of thickness.Add ½ tsp of table salt to the raw shrimps and let it aside.110 g of canned button mushroom (optional).10 to 12 leaves of Baby Bok choy or regular bok choy or Chinese cabbage.½ a small cabbage (approximately 400 g).Now I would like to share this recipe with you guys. Then, gladly, I was able to get this recipe from a reputed chef of a reputed restaurant in Colombo. Because I had tried out number of recipes of this dish which were published online, but none gave me the true Sri Lankan style vegetable chop suey’s taste which we are used to in Ceylon. Actually, learning the correct way of this recipe is kind of an achievement for me. Finally, in 2012 I was able to learn the 100% correct way to prepare the Chinese shrimp-vegetable chop Suey that we find in Chinese food joints in Sri Lanka.
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