Chopsuey is the quickest dish I can cook at home when I feel like serving lots of veggies for lunch or dinner. I usually buy a pack of pre-cut assorted vegetables from the grocery, wash them, and sautee them with spring onions and garlic, and meat (either lean ground pork or shredded, left-over chicken meat). But recently, I found a way to make my chopsuey much more creamy and lovely to eat. I say lovely because we love to top it over rice because of the creaminess.
The secret? A can of Jolly Cream of Mushroom Condensed Soup.
Easy right? Just cook the vegetables as you usually do but add a can of Jolly Cream of Mushroom, a little bit more of pepper and salt. Instead of a watery or sometimes dry chopsuey, you’ll make your dish creamy and more delicious because of the added texture and taste of the mushrooms.
Try this at home!
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