Buko Chopsuey Recipe
A tropical twist to the classic veggie dish.
Categories Main Dish, Vegetable, Del Monte Tomato Sauce
Preparation Time20 min.
Cooking Time20 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
Cooking Tools Needed
- Measuring Cups
- Wooden Spatula
- Chopping Board
- Pot
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.