26 Jul 2010

Kid Friendly Meal: Mixed Vegetables (A Lazy Cook's Chopsuey)

This is the second post for kid friendly recipe. This is actually a quick version of the famous chopsuey. I omitted the meat and shrimps, because that's the usual left over when we eat chopsuey...weird huh?

Actually, I don't know how to cook chopsuey. After searching the recipe from the internet, i found out the recipe that you'll find in this post is easier to make than the traditional recipe. I am not saying that this is another way to cook chopsuey, but the result looks like chopsuey..and it's the sauce that made this different from the traditional one.

Instead of using cornstarch to thicken the sauce, I used mushroom soup. Yes...the mushroom soup added twist to the dish.

1 medium sized carrot, sliced
1 medium sized chayote, sliced
half a head of cauliflower, cut into small florets
1 bell pepper, julienned
about 10 strings of Baguio beans
1/4 cabbage, cut into big strips
1/2 can of mushroom soup
1/2 cup water
salt and pepper
2 cloves garlic
1 medium sized onion

1. Saute onion and garlic in oil until onion turned transluscent.
2. Add chayote, carrots and bell pepper. Saute for 1-2 minutes.
3. Add the water and the mushroom soup, mix until the two liquids are well incorporated. Simmer until the vegetables are half cooked.
3. Add the cauliflower and Baguio beans. Season with salt and pepper. Simmer until you achieved the desired doneness of the vegetables.
4. If the sauce became too thick, add a little water.

Serve hot!

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