Vegetable dishes serve as the other half of the plate or counterweight of a balanced meal. Pairing sweeter vegetables with more full-bodied and robust main courses, mild or slightly seasoned vegetables with intense flavored meats, and sweet-and-sour pickled vegetables as side dish with a mellow grilled, steamed or fried fish or meat. Imagine the texture and taste – a creamy and chewy mashed potatoes with steak or a crunchy and moist buttered vegetables with roasted chicken or Filipino enchilada with Grilled Bangus. This would really assure that meals with vegetables will not just be a hearty one but will be beyond ordinary.
Here is the basic recipe for Chop Suey, a Chinese recipe embraced by every Filipino, a great complement for any dish or can be a main dish itself.
1/2 cup onions, sliced
1 tbsp. garlic minced
1/2 cup carrots, peeled, half lengthwise and then into 1⁄2-inch
1/4 kilo cabbage, cut into thin ribbon-like shreds.
1/4 cup young corn, cut into two
1/4 cup baguio bean, stringed and cut into two
1/2 kilo sayote, peeled and sliced
1 cup cauliflower florets
1 cup chicken broth
1 tsp. soy sauce
1 tsp. oyster sauce
1 tsp. fish sauce (patis)
1 tbsp. sugar
salt and pepper to taste
2 tbsp. cornstarch dissolved in 1/4 cup water
In a large skillet, heat oil in a pan over medium fire. Sautee
garlic and onions for 2 minutes. Add carrot, sayote, young corn and baguio beans. Sautee and stir constantly for 2 minutes. Add sugar, soy, oyster and fish sauce. Stir constantly allowing the vegetables
absorb the flavor. Pour chicken broth. Cover and bring to simmer.
Add cabbage and cauliflower florets. Pour dissolved cornstarch. Cook
for another 2 minutes. Season with salt and pepper according to
Variations: (one or combination of the following)
* Add after sautéing garlic and onions.
* Boiled, shelled. Add before serving.