- 1 kg of squid, cut into pieces
- 1 pepper
- 1 packet of brede de chine
- 1 large onion
- 100 g of paris mushroom
- 2 carrots
- 1 tablespoon and a half of cornstarch
- 3 tablespoons of soy sauce
- 3 tablespoons of oyster sauce
Cut all vegetables and the mushrooms into pieces then set them aside, then cut the squid into pieces and cut it’s surface in a criss cross pattern.
Boil some water with salt in a large pot then put the pieces of squid in the salted water and let it cook for 3 minutes before discarding the water and reserving the squids pieces.
In a bowl, mix together the cornstarch, the soy sauce and the oyster sauce to make the Chopy Suey Sauce.
After that, heat a wok with a little oil and fry the squids pieces until the criss cross pattern open. Then add the onion, the mushroom, the carrots and the bell pepper and let it cook for 10 minutes over medium heat.
Add the brede de chine and chop suey sauce mixture, mix it well and let it simmer for 5 minutes until it’s ready.
Serve your Squid Chop Suey with rice and a tomato chutney.