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Chop Suey

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Ingredients

Adjust Servings:
7 Pieces Shrimp Cleaned and Deveined
3 Ounces Pork Sliced
3 Ounces Boneless Chicken Breast Sliced
1 1/2 Cup Cauliflower Florets
1 Medium Carrot Sliced crosswise into thin pieces
12 to 15 Pieces Snow Peas
6 to 8 Pieces Baby Corn
1 Piece Bell Pepper Sliced into squares
1 Piece Green Bell Pepper Sliced into squares
1 1/2 Cups Cabbage Chopped
12 Pieces Quail Egg Boiled
1 Piece Yellow Onion Sliced
4 Cloves Garlic Crushed
1/4 Cups Soy Sauce
1 1/2 Tablespoons Oyster Sauce
3/4 Cup Water
1 Tablespoon Cornstarch Diluted in ½ cup water
1/4 Teaspoon Ground Black Pepper
3 Tablespoons Cooking Oil

Nutritional information

214kcal
Calories
20g
Carbohydrates
4g
Protein
13g
Fat
1g
Saturated Fat
30mg
Cholesterol
1075mg
Sodium
257mg
Potassium
2g
Fiber
9g
Sugar
1085IU
Vitamin A
74.5mg
Vitamin C
52mg
Calcium
1.2mg
Iron

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Chop Suey

Chop Suey is a stir-fried vegetable dish that is cooked with meats such as chicken and pork. Shrimp and seafood can also be added.

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Ingredients

Directions

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This recipe for chop suey is a quick and easy. The meat slices are properly cooked. The vegetables are fresh and crisp. I also prepped the shrimp by pan-frying before adding to the rest of the bunch.

Talking about pan-frying shrimp, this is the first step in this recipe. Prepare the shrimp by pan-frying for 1 minute per side. There is no need to rub salt or any seasoning on it. Simply pour and spread around 3 tablespoons of oil on a wok and then start to pan-fry once the oil is hot. I recommend using oils that have a high smoke point. Peanut oil is a good example.

It has been a common in Filipino cooking to start cooking most dishes by sautéing garlic and onion. We are doing the same thing for this recipe. Using the remaining oil, sauté garlic and onion. Feel free to add more oil if needed. Do this while stirring until the onion softens. This provides nice flavors and aroma to our chop suey.

The meats need to cook at this point. I am using both pork and chicken. It is important to sauté the meat until it gets light to medium brown. Seasonings such as soy sauce and oyster sauce are also added once the meat browns. This gives the meat time to absorb the flavors.

It is important to cook the meat until tender before adding the vegetables. This can be done either by slicing the meat as thin as possible, or by boiling quickly in water. Let me elaborate further. Thinly sliced meat cooks in a few seconds and can tenderize quickly in a couple of minutes. Adding water to the wok and boiling the meat until the water evaporates ensures that the meat is tender, even if it was not sliced as thinly as expected.

Vegetables are added to the dish and stir-frying begins. Add the veggies that needs to cook longer. Carrots and cauliflower are good candidates. Put-in the rest of the veggies and continue to stir-fry until initially cooked. Make sure to keep the veggies crisp. Do not overcook.

The pan-fried shrimp and boiled fresh quail eggs can now be added. No need to cook further since these are already prepped.

I like my chop suey best with quail eggs. Boiled fresh quail eggs are highly recommended. There are canned quail eggs are available in the market. I prefer not to use it due to its taste. It is convenient, but it tastes funny. It might be from the brine and preservatives.

Season with ground black pepper and see if salt is needed. I also pour a mixture composed of cornstarch and water to thicken my chop suey.This is optional.

Chop Suey with Chicken and Pork

Our chop suey recipe makes use of several ingredients, including chicken and pork. The variety of ingredients make it special. In terms of the meat, you can either use one or the other, or do it altogether just what I did in this recipe.

I like my dish to be flavorful. Chicken and pork have different flavor profiles, but it complements each other when cooked together. This is one reason why you should try to use both chicken and pork when cooking chop suey.

The key here is to make sure that both meats are sliced thinly so that it cooks and tenderizes quickly.

How Do You Cook Chop Suey without Meat?

Chop Suey can be a vegetarian dish. It can also be cooked with just veggies and seafood. In fact, is faster to cook without the meat. You can still refer to the recipe below, but exclude the chicken and pork.

Tofu can also be added for protein. I suggest using fried extra firm tofu. Cut the tofu into small cubes after frying. It is literally like a sponge when it comes to absorbing flavors.

Chop Suey with Rice or Noodles?

What do you eat chop suey with? I like mine with warm white rice. Sometimes I have it with Chinese fried rice, such as yang chow.

There are times when I eat it with rice noodles or bihon. I make pancit bihon out of the leftovers. Another way of enjoying this dish is to top it with crispy fried noodles. Makes sure to add sauce to your chop suey if you plan to do it this way. Using the recipe below, add ½ cup chicken broth after stir-frying the veggies for it to be saucier.

Chop Suey Versions

Pork Chop Suey is version that makes use of pork as the main protein. It does not have seafood, egg, or chicken on it. This can be considered as a common version that can be prepared anytime. The best cut of pork to use in this version is the tenderloin.

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 fried. This is a type of street food in the Philippines. Chicken livers are used in this version to provide flavor.

Scallop Chop Suey is a seafood version that use bay scallops. This version has boiled quail eggs too. Chicken broth is added in this version to give the dish additional flavor. It tastes good and it is light on the tummy.

Special Chop Suey is the whole shebang. It is like a step-up of this version. I cook it on special occasions. Friends and family love it.

Chop suey with Quail Eggs is similar to this version with an emphasis on the shrimp flavor. I used a piece of shrimp cube on it. Boy! It really made a good difference. I also made it saucier so that I can have enough sauce to top over rice.

Chop Suey Stir-fry is my goto recipe if I want to make a quick and tasty version of this dish. I like to have this version with fried rice. I think that newbies or people who has not cooked chop suey yet should first try this version because it is the easiest.

Cooking Tips

  • There are many ways to cook chop suey. Make sure to not overcook the veggies regardless of the version that you are cooking.
  • Try to avoid using canned quail eggs if possible. Boiled fresh quail eggs tastes good and more natural.
  • Slice the meats as thin as possible for it to cook and tenderize quickly.
  • Adding baby corn or young corn to makes your dish look and taste better.
  • Use both red and green bell peppers to make your dish vibrant and enticing.
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Steps

1
Done

Heat oil in a wok or pan.

2
Done

Pan fry the shrimp for 1 minute per side. Remove from the wok. Set aside.

3
Done

Saute onion. Add garlic and continue to saute until the onion becomes soft.

4
Done

Add pork and chicken. Stir fry until light brown.

5
Done

Add soy sauce and oyster sauce. Stir.

6
Done

Pour water. Let boil. Cover and cook in medium heat for 15 minutes.

7
Done

Add cauliflower, carrots, bell peppers, snow peas, and young corn. Stir.

8
Done

Add cabbage. Toss. Cover and cook for 5 to 7 minutes.

9
Done

Put the pan-fried shrimp into the pot and add ground black pepper.

10
Done

Add the boiled quail eggs and cornstarch diluted in water. Toss.

11
Done

Transfer to a serving plate. Serve.

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