Creamy Chopseuy brings colorful stir-fried vegetables and chicken liver together in mushroom sauce.
35 minutes · Serves 4
Ingredients for Creamy Chopseuy
1/4 large cabbage, sliced
1 broccoli, cut into florets
1 large carrot, thinly sliced
2 stalks celery, sliced
1 red capsicum (bell pepper), sliced
10 button mushrooms, sliced
15 boiled quail eggs, shelled
150 g chicken liver, sliced
6 cloves garlic, minced
1 red onion, chopped
1 tablespoon cornstarch, dissolved in 1/4 cup water
2 cups mushroom soup, canned or homemade
1 tablespoon sugar
Salt, to taste
Freshly ground black pepper, to taste
Oil
How to cook Creamy Chopseuy
1.Boil broccoli for 2 minutes, drain, and rinse under cold running water. Season chicken liver with salt and black pepper.
2.Heat a wok over very high heat, add oil, and brown liver on all sides. Remove and set aside.
3.Add more oil if needed, then sauté garlic and onion. Stir-fry carrot, celery, and mushrooms for 2 minutes.
4.Return liver and add cabbage and capsicum; stir-fry 2 minutes. Add broccoli and stir-fry 1 minute.
5.Add mushroom soup, sugar, and quail eggs; bring to a boil and season with salt and pepper. Stir in cornstarch slurry if needed to thicken, then serve.
