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Before you jump to Chopsuey w/ Chicken Liver & Chicken Meat in Oyster Sauce recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Conserve Money In The Kitchen.

Remember when the only people who cared about the natural environment were tree huggers as well as hippies? Those days are over, and it looks like we all comprehend our role in stopping and possibly reversing the damage being done to our planet. According to the industry experts, to clean up the environment we are all going to have to make some improvements. This needs to happen soon and living in methods more friendly to the environment should become an objective for every individual family. The cooking area is a good place to start saving energy by going a lot more green.

Probably the food just isn’t quite as good when cooked in the microwave, but it will save you money to use it over your oven. The energy used by cooking in an oven is greater by 75%, and perhaps this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will boil water or steam vegetables more rapidly than your stove, and use a lot less electricity. Many men and women mistakenly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. You get the maximum energy savings by fully loading the dishwasher ahead of commencing a wash cycle. By cool drying or even air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.

The kitchen by itself gives you many small ways by which energy and money can be saved. It is quite straightforward to live green, after all. Mostly, all it requires is a little common sense.

We hope you got insight from reading it, now let’s go back to chopsuey w/ chicken liver & chicken meat in oyster sauce recipe. You can cook chopsuey w/ chicken liver & chicken meat in oyster sauce using 13 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Chopsuey w/ Chicken Liver & Chicken Meat in Oyster Sauce:

1. Take of Chicken Breast (cut in cubes).
2. Get of Chicken Live.
3. Prepare of Red and Green Bell Pepper.
4. Prepare of Medium Carrots (cut in strips).
5. Get of Baguio Beans (slice in half).
6. Get of whole Cabbage (sliced thinly).
7. Take of Small Corn.
8. Use of Garlic (diced).
9. Use of Small white Onions (peeled).
10. You need of Olive Oil or any brand u prefer (salted butter can be used).
11. Prepare of a cup of Oyster Sauce.
12. Prepare of Chicken Broth (optional).
13. Provide of Salt and Freshly ground pepper.

Instructions to make Chopsuey w/ Chicken Liver & Chicken Meat in Oyster Sauce:

1. Prepare the ingredients.
2. Sprinkle the chicken breasts with salt and pepper. Heat the oil in a heavy skillet and add the chicken meat and liver and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, then add the garlic shaking the pan and turning the onions so they brown evenly. Remove chicken meat and liver, and keep them warm. Pour off fat from the pan.
3. Continue cooking by adding the green and red bell pepper, baguio beans and carrots in the pan and cook briefly, after several minutes when the vegetables are almost cooked Add the cabbage and continue cooking for 5 minutes, stirring and scraping or until all ingredients are cooked..
4. Together with the garlic and onions mix it all together then pour in the Oyster sauce (may add up more if desired) then put in the chicken broth mix it well again until the condiments are disolve.
5. All done..serve while its hot!.

The variety of ingredients make it special. Squid ball Chop Suey is composed of the same vegetable ingredients with squid balls and chicken liver. Squid balls are processed squid flavor balls that are usually deep. Chop suey (/ˈtʃɒpˈsuːi/) is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs. This authentic chicken chop suey recipe comes from cookbook author Deh-Ta Hsiung, who wrote about the dishes origin in San Francisco.

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