Chao 炒 means stir fry, which is the most common cooking technique in Chinese cuisine.It is the transliteration of Cantonese pronunciation of “炒杂碎” I’ve got so many people requesting it so I did a lot of research to find out the Chinese root of this dish turns out it does exist in China. A lot of people believe that this dish was invented in the US by Chinese Americans. Before serving, add a drizzle of sesame oil for the nutty taste. Add a splash of Chinese cooking wine from the side of the wok. Add the bean sprout and the leafy part of the gailan.

Season with 1 tbsp of soy sauce and 1/2 tbsp of oyster sauce.

If you see the wok is a bit dry, you can add a couple of splash of water the steam will help to cook the vegetables through. Stir for a minute or until they are fragrant. Make sure you tilt the wok so you can leave the oil in the wok. Add some cooking oil and toss it around to cover the bottom of the wok. Turn the heat to high and heat the wok until it is smoking hot.Before cooking, quickly mix 2 tsp of cornstarch and 1/4 cup of water.Marinate it with 1/2 tsp of salt, 1/4 tsp of baking soda, 1 tsp of soy sauce, 1 tsp of dark soy sauce, and some black pepper to taste. You can also use the same marinade but switch to chicken or beef. Cut 12 oz of pork shoulder into 1/8 of an inch thick slices.Slice 2 cloves of garlic and 1/2 inch of ginger thinly.

I choose Chinese broccoli, carrot, snow peas, bell pepper, cauliflower, and bean sprout.

Chopsuey panlasang pinoy pork