Friday, April 1, 2011

Seafood Chopsuey

 50 g   each
 50 g
100  g  
100  g
1 cup
150  ml
25  ml
25   g
30  g
50  ml
Fish,cuttle fish shrimp, peeled & de-veined
dried celery
fresh mushrooms, sliced
fresh bean sprouts
green pepper, sliced
chicken shock
soy sauce


Sauté shrimp,fish and cuttle fish .

 celery, onions, mushrooms and green peppers in butter.

Mix the cornstarch with the soy sauce and set aside.

When shrimp and other get cooked starts to turn pink, add the chicken  stock  and the soy sauce.

Stir over medium heat until thickened.

Serve seafood chop suey over rice and your favorite side dish.

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