Chopsuey with Corn and Mushrooms

Chopsuey with Corn and Mushrooms

Chopsuey with Corn and Mushrooms

GOING meatless sometimes seems daunting. But if you really come to think about it, it should be easy, as long as you’ve got recipes of delicious meatless dishes on hand. The advocacy of Jolly, a leading brand of canned vegetables and fruits exclusively distributed by Fly Ace Corporation, is to share recipe ideas that will help consumers lead healthier lives by eating healthier one day at a time, or, rather, one day a week, for a start. One of the first recipes off its Meatless Mondays campaign, which designates Mondays as that special meatless day, is Chopsuey with Corn and Mushrooms.

Find it unusual to have corn in your chopsuey? Oh, but, yes, you can, and that’s what makes this recipe even more special.

3 Tbsps. Jolly Heart Mate Canola Oil
3 cloves garlic, crushed
1 pc. medium red onion, chopped
2 pcs. medium carrots, sliced diagonally
2 stalks celery, sliced diagonally
1 cup cauliflower or broccoli, drained and sliced
1 400-gram can Jolly Whole Mushrooms, drained
1 425-gram can Jolly Whole Kernel Corn drained
1 10.5oz can Jolly Cream of Mushrooms Soup
1/2 cup water
2 Tbsps. soy sauce
1 pc. small sayote, chopped
salt and pepper, to taste
12 pcs. small quail eggs, boiled

1. Heat oil in pan over medium heat. Sauté garlic and onion until fragrant.
2. Stir in carrots, celery, cauliflower or broccoli, Jolly Whole Mushrooms, and Jolly Whole Kernel Corn until just heated through, about 3 minutes.
3. Add Jolly Cream of Mushrooms, water, sitsaro and soy sauce. Bring to boil then add sayote. Season to taste with salt and pepper. Continue cooking for 3-5 minutes until vegetables are tender but still crisp.
4. Add cooked quail eggs.
5. Serve hot with steamed rice.

Category(s): Recipes, Vegetables
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