Buko Chopsuey Recipe
A tropical twist to the classic veggie dish.
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Overview
Chopsuey is a yummy and nutritious dish made with an assortment of fresh vegetables.
Chopsuey gets a buko-licious upgrade with Del Monte Kitchenomics. Once you try our Buko Chopsuey recipe, you won’t cook it any other way.
Learn how to cook Chopsuey with Del Monte today.
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Categories : Main Dish, Vegetable & Del Monte Tomato Sauce
Culture : Filipino
Preparation Time : 20 min.
Cooking Time : 20 mins.
Serving Size : 6
Ingredients:
- 1/2 cup oil
- 2 pcs tokwa
- 1/2 cup water
- 1/4 cup oil
- 1 cup carrot, cut into strips
- 3/4 cup chicharo/snap peas
- 2 cup pechay Baguio, sliced
- 2 Tbsp garlic, crushed
- 2 Tbsp green onion, sliced
- 250 g shrimp, shrimp heads and shells removed but keep tails intact, reserve head and shell to make shrimp juice
- 1 pc buko, meat cut into 1 1/2-inch x 1/4-inch strips
- 1 pouch DEL MONTE Original Style Tomato Sauce (115g)
- 1 1/2 Tbsp patis
Preparation:
- Fry tokwa then cut into cubes. Set aside.
- To make the shrimp juice, pound the reserved shrimp heads and shells using a mortar and pestle. Mix in the water then strain. Set aside.
- Stir-fry carrots, chicharo, and pechay for 5 minutes or until colors are more vibrant. Set aside.
- In the same pan, sauté garlic and green onions. Add shrimps, tokwa, buko, DEL MONTE Original Style Tomato Sauce, shrimp juice, and patis. Simmer for 5 minutes.
- Stir in cooked vegetables. Serve.
Lusog Notes
This Buko Chopsuey recipe dish is an excellent source of vitamin A which helps protect one from infections and promotes normal growth and development. It is also a source of vitamin C that aids in wound healing, and of fiber that aids in digestion.
Chef`s Tip
Do not overcook the vegetables to maintain the crisp texture and retain the nutrients.
Cooking Skills Needed
- Slicing
- Frying
- Sautéing
- Simmering
Cooking Tools Needed
- Measuring Cups
- Wooden Spatula
- Chopping Board
- Pot
Reviews
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