Ingredients
200 g green beans
1 carrot
¼ cabbage
¼ broccoli
¼ cauliflower
Step-by-Step Recipe
Preparing the Vegetables
Trim and Chop Green Beans: Start by washing and trimming the green beans. Cut them into bite-sized pieces.
Slice the Carrot: Peel the carrot and slice it into thin matchsticks or small rounds, whichever you prefer.
Shred the Cabbage: Finely shred the cabbage.
Cut the Broccoli and Cauliflower: Cut the broccoli and cauliflower into small florets, ensuring they are roughly the same size for even cooking.
Cooking the Chopsuey
Heat the Pan: Place a large frying pan or wok over medium-high heat and add a splash of oil.
Stir-Fry the Vegetables: Once the oil is hot, add the green beans, carrot, broccoli, and cauliflower. Sauté for approximately 3-4 minutes until the vegetables are tender yet still crisp.
Add the Cabbage: Add the shredded cabbage and continue to stir-fry for another 2-3 minutes until all the vegetables are cooked but still retain a bit of crunch.
Seasoning and Serving
Season the Chopsuey: Add salt and pepper to taste. You can also add a splash of soy sauce or oyster sauce for extra flavor if desired. Toss everything well to ensure the vegetables are evenly coated with the seasoning.
Serve Hot: Transfer the vegetable chopsuey to a serving dish and serve immediately. This dish pairs well with steamed rice or noodles for a complete meal.”
