Ingredients

  • For chopsuey sauce:
  • 2 tsp oil
  • 3 clove garlic (finely chopped)
  • 4 tbsp spring onion (chopped)
  • 1 onion
  • 1/2 cup carrot (sliced)
  • 1 cup cabbage
  • ½ cup capsicum
  • ¼ cup tomato sauce
  • 1 tsp vinegar
  • 1 tsp soy sauce
  • 1 tbsp schezwan sauce
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ tsp sugar
  • 2 cups water
  • For cornflour slurry:
  • 2 tsp cornflour
  • ¼ cup water

Steps

  1. In a large kadai, heat 4 tsp oil and saute 3 clove garlic and 4 tbsp spring onion.
  2. Stir-fry carrot, cabbage, onion and capsicum.
  3. Stir-fry until the vegetables are cooked yet crunchy.
  4. Further add tomato sauce, vinegar, soy sauce, schezwan sauce, pepper, salt and sugar.
  5. Stir-fry continuously until the sauce thickens well.
  6. Add in 2 cups of water.
  7. Now prepare the cornflour slurry by mixing 2 tsp cornflour in ¼ cup water.
  8. Mix well making sure there are no lumps.
  9. Pour the cornflour slurry to the mixture.
  10. Stir and boil continuously, until the sauce thickens and turns glossy.
  11. Add in spring onion and mix well.
  12. Finally, enjoy American chopsuey by placing fried noodles and pouring chopsuey sauce.