Last week, I shared with you one of my old diets—of sorts—which has always worked out amazingly well and is extremely convenient.  My five meals a day, and then some.  I also promised to share the Chopsuey recipe which my good friend Chef Ivan Maminta, owner of COOKies Personal Chef Service whipped up for me. I asked him to make sure it was very low in fat, didn’t use MSG and had very little salt, preferably no snow peas (I do eat them but I wouldn’t mind not having them) and to please include shrimp, shitake mushrooms (instead of the button variety) and lots of quail eggs. Ivan is affiliated with Kikkoman so he used their oyster sauce and soy sauce and I’m happy to report that it was a huge success!

His Chopsuey froze perfectly, was available for meals at 3 a.m. while I was working through the night and always tasted fresh and filling.  I’ve since ordered a second big batch and am on my way to my third except now that I’m spoiled, I’m thinking of asking him to also experiment on a fish-tofu-eggplant dish.  Yum.  Meanwhile, as promised, here's the recipe.

(Check out Ivan's updates at http://personalchefmanila.blogspot.com or on Facebook at COOKies Personal Chef Service.)

The Chopsuey Recipe (COOKies style)

Ingredients

3 Tablespoon Kikkoman Oyster sauce

1 Tablespoon Kikkoman soy sauce

1 Tablespoon Chinese cooking wine

2 teaspoon brown sugar

1/4 teaspoon dried pepper flakes

2 teaspoon cornstarch

In a small bowl, combine all ingredients. Mix well, then set aside

200g shrimps 45/50

1/2 cup chicken stock

4 teaspoons minced garlic

1 onion, white, thinly sliced

2 pcs red bell pepper, thinly sliced

1 pc green bell pepper thinly sliced

1 stalk celery, sliced thinly diagonally

170g shitake mushrooms, sliced thinly

100g bean sprouts

200g cauliflower

250g cabbage, sliced into squares

125g carrots, sliced thinly

60ml corn oil

30ml Kikkoman Sesame Oil

How to prepare

Over medium high heat, heat oil.  Saute garlic and onion for 3 minutes; do not burn.  Toss in the bell peppers and celery.  Add the carrots, cauliflower, and bean sprouts. Toss it like Yan for 2-3 minutes, then add the shrimps.  Add the mushrooms and cabbage. Carefully stir to distribute evenly, then add the Oyster sauce mixture and chicken stock.

Let simmer uncovered for 8-10 minutes, stirring occasionally.  Season with salt and pepper.  Add cabbage, then remove from heat.  Let cool.  Serve with spritz of sesame oil and garnish with boiled quail eggs and chopped spring onions.

Serves 4

Available in five and 10 servings, each in a large plastic bowl. To place your orders, call or text 0917-7580611.