Colors on the plate: Cooking Chopsuey with Shrimp(4th in the Kitchen Series) 🥕🥦🧅🧄🍤🥬

 ***Hello there! It's me, Mae!*** I hope you all are doing well. After the sweet crunch of *Sugar-Coated Peanuts*, I’m back with the *fourth entry in my cooking series*—a space where I share meals and snacks close to my heart. This will capture those everyday moments where food becomes more than just food — it becomes love served on a plate. Whether it’s quick n' easy recipes, traditional dishes, or something experimental. I hope to bring you into our home, one dish at a time. As the eldest in our household, I naturally took on the role of *kitchen second-in-command* beside my mom. Over time, I’ve grown to love the art of cooking, not just for feeding the family, but for how it brings us together. It was 10 a.m. when I decided to cook our main dish for lunch. We had plenty of vegetables on hand, so I thought, *why not cook something healthy and colorful?* I was really in the mood for something savory—but still light and satisfying. So here’s to our fourth Kitchen Series recipe: Chopsuey with Shrimp (Filipino-style vegetable stew). It’s one of those simple Filipino viands that never go out of style—healthy, crunchy, and perfect for everyday meals. Best part? It pairs so well with any fried viand on the side. Whether it’s fried fish, chicken, or even just a sunny-side-up egg. Chopsuey adds that comforting balance to your plate. | |-|-| **Ingredients and Preparation:** 1 chayote, sliced 1 carrot, sliced thinly A handful of cabbage, roughly chopped A few pieces of broccoli florets 1 small onion, sliced 3 cloves of garlic, minced 1/4 kg of shrimp 5 cups of water Salt and seasoning to taste Cooking oil for sautéing | |-|-| *Here I am, preparing the ingredients and getting ready to cook.* *Step 1: Heat oil in a pan, then sauté the onion and garlic until fragrant.*  *Step 2: Add the shrimp and cook until it turns pink and slightly firm.*  *Step 3: Pour in the water, then add the harder vegetables first — the broccoli stems, chayote, and carrots. Let it come to a boil.* || |-|-|-| *Step 4: Once they’re slightly tender, add the broccoli florets and cabbage. Let it boil again for about 2 minutes.* | |-|-| *Step 5: Season with salt and your preferred seasonings to taste.*  *Step 6: Give it a gentle mix, then cover the pan for another minute. We don’t want the vegetables overcooked — just perfectly crisp and vibrant.*  | |-|-| **And it's done!** 😍 A colorful and savory plate of Chopsuey with Shrimp, best paired with freshly cooked white rice—because let’s be real, we’re Filipino! 🤣 This lunch wasn’t about creating a perfect dish. It was about cooking with heart and providing for the people we love. That’s what this series is all about—simple dishes that speak to the heart. Next time, I’ll be sharing another go-to recipe from my kitchen. But for now, try cooking Chopsuey with Shrimp. Trust me, your home will smell like comfort—and taste even better. 🥰 What’s your favorite viand at home? Let me know in the comments! 🍽️ ***Follow me and stay tuned for my 5th dish in the Kitchen Series!*** 🍴✨ ***Hoping to see you all again! Bye bye!❤️***