Finally, in 2012 I was able to learn the 100% correct way to prepare the Chinese shrimp-vegetable chop Suey that we find in Chinese food joints in Sri Lanka. Actually, learning the correct way of this recipe is kind of an achievement for me. Because I had tried out number of recipes of this dish which were published online, but none gave me the true Sri Lankan style vegetable chop suey’s taste which we are used to in Ceylon. Then, gladly, I was able to get this recipe from a reputed chef of a reputed restaurant in Colombo. Now I would like to share this recipe with you guys.
- 2 medium size carrots
- ½ a small cabbage (approximately 400 g)
- 10 to 12 leaves of Baby Bok choy or regular bok choy or Chinese cabbage
- 8-10 green beans
- 2 medium size potatoes
- 200 g baby corn
- 110 g of canned button mushroom (optional)
- 300 g of raw shrimps
- 2 cloves of garlic finely chopped
- 1 tsp of finely chopped ginger
- 1 tsp of corn starch
- 1 tbsp oyster sauce
- 1 ½ tsp of sesame oil
- ½ tsp of pepper
- 2 tbsp of cooking oil
- Salt to taste
- Add ½ tsp of table salt to the raw shrimps and let it aside.
- Cut the carrots in to long slices, around 1 mm of thickness.
- Cut the beans as you please. It is better to keep them long.
- Cut the cabbage in to large pieces.
- Cut the button mushrooms in to halves.
In a large sauce pan, heat 2 to 3 tbsp of cooking oil under moderate heat. Then, fry the shrimps until well cooked. Make sure to stir the shrimps continuously while frying in order to prevent over roasting of shells. Once the shrimps are cooked, add chopped garlic and ginger. Then, let it fry for 15 seconds. After, lower the heat and add pepper, oyster sauce and sesame oil. Now, mix all together quickly and add around 500 ml of water and Increase the heat. Once the water starts to boil, add carrots and let it cook for around 2 minutes.
Then, add the potatoes and beans.
Once potatoes and carrots become semi cooked, lower the heat and add baby corn, mushrooms (optional) and bok choy.
Cook for around a minute while stirring frequently. In a separate bowl, mix 1 of corn starch with little bit of cold water. Thereafter, add the cabbage to the pan and mix well.
Continue cooking for 30 to 40 seconds. At this point, you can taste the mixture and add more oyster sauce or pepper or salt according to your taste. Bring the cooker to a higher temperature. Finally, add the prepared corn starch and mix rigorously until the gravy becomes thicker as you need.
Turn off the heat immediately and transfer it in to a serving bowl.
Serve it on top of white rice and Sri Lankan chilli paste.