Special Chopsuey

Ingredients for Special Chopsuey

• 400 g tofu, cubed and deep-fried
• 1 cup shrimp, peeled and deveined
• 150 g chicken liver
• 2 lap cheong, sliced
• 6 dried shiitake mushrooms, rehydrated and sliced
• 1/2 head broccoli, cut into florets
• 1 large carrot, sliced
• 1/3 head cabbage, sliced
• 8 baby corn, sliced
• 150 g sugar snap peas
• 1 small yellow bell pepper, sliced
• 1 small red bell pepper, sliced
• 1 1/2 cups chicken stock
• 2 tsp cornstarch mixed with 1/4 cup water
• 2 tsp brown sugar
• 1 tbsp XO sauce
• 1 tbsp oyster sauce
• Fish sauce, to taste
• Freshly ground black pepper, to taste
• 1 large red onion, sliced
• 6 garlic cloves, minced
• Oil, for cooking

How to cook Special Chopsuey

1. 1.Deep-fry tofu until golden. Soak shiitake in warm water for 20 minutes, then slice.
2. 2.Heat oil over medium-high heat; cook chicken liver through, then remove. Cook lap cheong until lightly crisp, then cook shrimp until pink; remove.
3. 3.Add oil if needed and sauté garlic and onion until fragrant. Stir-fry carrot, broccoli, and baby corn for 3 minutes.
4. 4.Add cabbage, snap peas, and bell peppers; cook 2 minutes until tender-crisp. Return liver, lap cheong, shrimp, tofu, and shiitake.
5. 5.Add stock, cornstarch slurry, XO sauce, oyster sauce, sugar, fish sauce, and pepper. Simmer 5 minutes, until lightly thickened.