2 tbsp cooking oil
1 (50 g) pc onion, sliced
2 cloves garlic, sliced thinly
1 (100 g) pc carrot, sliced thinly diagonally
1 (198 g) can button mushrooms pieces and stems, drained
1 (250 g) pack MAGNOLIA TIMPLADOS CHICKEN BOLA-BOLA, thawed and sliced in half
1 (265 g) pc broccoli, cut into florets (about 1 cup)
1 (235 g) pc cauliflower, cut into florets (about 1 cup)
4 (30 g) pc young corn, each piece cut into 4
4 tbsp oyster sauce
1/4 tsp pepper
2 tbsp cornstarch, dissolved in 1 cup water
1 (60 g) cup snow peas (chicharo), trimmed
1 (50 g) pc red bell pepper, sliced into strips


  1. In a wok, heat oil and sauté onion, garlic, carrot, mushrooms and chicken bola-bola for about 1 minute.
  2. Add broccoli, cauliflower, and corn. Sauté for a few seconds then add oyster sauce, pepper, and cornstarch mixture. Stir until mixture boils. Cover and simmer for about 10 minutes or until veggies are almost tender, stirring occasionally.
  3. Add chicharo and bell pepper. Cook until veggies brighten in color.

Makes 5 servings.
(Yield:  2-1/2 cups of chopsuey / 1/2 cup per serving)


  • Add preferred vegetables.


  • Never over cooked vegetables.


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