Tuesday, September 11, 2012

Chinese Chopsuey (Stir-fried Vegetables) / Remembering 9/11

 
 
 
 
 
 
 
I'm so ready to pull my hair out!!!
This is a crazy month at my household.
My 3 yr.old just started pre-school,
my daughter and her activities,
 and here I am thinking I will have plenty of ME time.
Boy was I wrong!!!


I would like to extend an invitation to my fellow Food Blogger Friends
to guest post for The Red Apron.
 

Stay tuned,
My very talented friend Elizabeth Quirino of
The Queen's Notebook will be guest posting.
Her other blog Asian in America
has been featured at the NY Times.
 

Just like promised I will be sharing a quick and easy recipes this month.
Here's a dish we normally served on special occassions.
Sadly,
vegetables are very expensive in the Philippines.
Most of this vegetable ingredients come from the Northern Cordillera.
Thrives well up north because of  the cooler weather.
It is costly, because it has to travel far, thus freight is expensive.
The answer to why I say it is mostly serve on special occassions
such as Fiestas, graduations, birthdays,weddings and honoring the departed .

 
Today is a special day for all of us here
in the United States of America. 
11 years ago my special day was followed by an unimaginable tragedy,
today I would like to pay tribute
 to the heroes and victims
of 9/11. 
And let us not forget the men and women in uniform
who enlist to protect us
from tragedies like this from happening again.



                    photo courtesy of SAKS

 
 To honor this day,
 I made this
healthy, colorful, and delicious dish everyone will love.





Ingredients:



2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1/4 lb shrimps, peeled and deveined (optional)
1 cup pork strips, (optional)
1 cup beef stir-fry strips, (optional)
2 carrots, sliced
1 chayote squash, sliced
1 green pepper, seeded and diced
1 red pepper, seeded and diced
1 can sliced water chestnuts or 1/2 cup sliced fresh water chestnuts
1 cup cauliflower
2 tbsp soy sauce
1 tbsp cornstarch
1 cup vegetable broth
1 cup snow peas
1/2 head Cabbage or Napa Cabbage, cut to 1 inch wide strips
salt and white pepper to taste





Directions:



  • Slice vegetables




  • Sauté onions and garlic until golden brown.
  • Add shrimps or pork strips or beef strips, cook until brown. (This is optional for my Vegetarian friends)
  • Add carrots, peppers, water chestnuts, cauliflower, stir-fry for 2-3 mins.
  • In a small bowl, mix cornstarch with vegetable broth. Add to the vegetable mix.



  • Add snow peas, cabbbage and soy sauce.
  • Cover and let cook for another 5-8 minutes.
  • Remove from heat.
  • Serve.







 

5 comments:

  1. I'm sorry life is so crazy don't pull that hair out!! This looks perfect beautiful photo!

    ReplyDelete
    Replies
    1. Thanks Ashlee!
      Funny, my husband said the same thing. ;)

      Delete
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