Seafood Chopsuey

Ingredients

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 butter cornstarch water

Method. 

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.