- 7 cps ShrimpCleaned and Deveined
- 3 oz PorkSliced
- 3 oz Boneless Chicken BreastSliced
- 1 1/2 cup CauliflowerFlorets
- 1 medkum CarrotSliced crosswise into thin pieces
- 12-15 pcs Snow Peas
- 6-8 pcs Baby Corn
- 1 pc Bell PepperSliced into squares
- 1 pc Green Bell PepperSliced into squares
- 1 1/2 cups CabbageChopped
- 12 pcs Quail EggBoiled
- 1 pc Yellow OnionSliced
- 4 cloves GarlicCrushed
- 1/4 cups Soy Sauce
- 1 1/2 tbsp Oyster Sauce
- 3/4 cup Water
- 1 tbsp CornstarchDiluted in ½ cup water
- 1/4 tsp Ground Black Pepper
- 3 tbsp Cooking Oil
A delicious and savory Filipino twist on the classic Chinese-American dish, featuring stir-fried meat and vegetables in a sauce made with a blend of soy sauce, oyster sauce, fish sauce, sugar and cornstarch, served with steamed rice.
Cooking time for Filipino Chop Suey is approximately 20-25 minutes. This includes time for stir-frying the meat and vegetables, and making the sauce. Cooking time may vary depending on the heat of the stove and the equipment used, as well as the desired level of tenderness for the vegetables.
In a pan or wok, heat the oil over medium-high heat.
Add the garlic and onion and sauté until fragrant and translucent.
Add the pork and chicken and sauté until browned.
Add the shrimp and sauté for 1-2 minutes or until pink.
Add the cauliflower, carrots, snow peas, baby corn, bell pepper, and green bell pepper, and sauté for 2-3 minutes or until the vegetables are slightly tender.
Add the cabbage and stir-fry for 1-2 minutes.
Crack quail eggs on top of the vegetables and cook for 2-3 minutes
In a small bowl, mix together the soy sauce, oyster sauce, water, cornstarch, and black pepper.
Pour the sauce mixture over the vegetables and meat and stir.
Cook until the sauce thickens, stirring occasionally.
Serve with steamed rice.
Vegetable and meat can be adjusted as per preference, you can add more vegetables or reduce vegetables or meat.