Chop Suey Recipe Pinoy Food Guide

Special Chop Suey Recipe

The Chop Suey (Chopsuey) is the perfect dish to make if you have a lot of ingredients stored and you want to cook them right away! It is also good for special occasions, as this gives a festive feel every time you eat one.

Read this recipe article to learn how to make the best chop suey for you and for your loved ones. Also included here  are some tips and some trivia about the chop suey, so making sure to read them!

What is Chop Suey?

Chop Suey is a popular stir-fried vegetable dish which is usually cooked with various meats, with common ones being chicken and pork. Shrimp and other types of seafood are also added most of the time.

The chop suey recipe listed here is the all-around type because of this includes shrimp, pork, and chicken, along with a mix of veggies. There are also young corn and quail eggs present, so you’re sure to have a fiesta kind of feeling in every bite.

You’d often see Chopsuey and Pinakbet as vegetable viands in most Filipino restaurants.

How to Cook Chop Suey?

The very first step you need to do is to fry the shrimp. This is very simple, and will help with the rest of the ingredients since it will be easier to manage. It will be done once all of the sides of the shrimp have already changed in color. You can set this aside now, just add it back in once the whole dish is done.

The next step is to saute the garlic and onions. I’m sure that most of you know that this is quite a staple thing to do in many Filipino dishes.

Then add in the meats, and cook them until they are light brown in color. Add in the coconut juice and other seasonings, and let it boil and cook the meats until they are tender and chewy.

After that, all that’s left to cook are the vegetables, just make sure not to overcook them as they easily get burnt so keep an eye on them while cooking.

Chop Suey Tips:

  • One thing you can do to maintain the vibrant colors and the crisp feeling of the vegetables when eaten, is to parboil them first. It is not included in the recipe instructions but it is optional and can help with the overall dish.
  • Parboiling and then blanching in boiling salted water helps maintain the vegetables when cooked with the other ingredients.
  • Make sure that you’re using a wok or large skillet that is enough to accommodate all of our chop suey ingredients. When the pan gets crowded while cooking, some of the ingredients may result in them not being cooked enough and it will make them soggy.

Other Chop Suey Options

If you want to be more specific with some of the ingredients instead of putting them all together in one dish, you can try these other versions of the chopsuey!

Veggie Chop Suey

If you have a lot of leftover vegetables stored in your kitchen that needs to be cooked, then you can opt to make a veggie chop suey. This is also good if you’re avoiding meat, as this is very delicious, too.

The most common vegetables used in a chop suey dish are cabbage,  cauliflower, broccoli,  carrots, celery, bell pepper, young corn, beans, bean sprouts, and even mushrooms. 

Meaty Chop Suey

With this one,  you don’t need to add any kind of seafood or other ingredients, just plain old meat. There are a lot of meat options that you can choose from. Pork, beef, and chicken being the most popular ones here in the country.

The ones here in the Philippines are usually made out of pork belly, or even chicken liver, chicken heart, and gizzard.

Seafood Chop Suey

If you want seafood galore on the other hand, there are several options you can also choose to make the perfect seafood chop suey. The most popular ones you can add here are shrimp, prawns, mussels, squid and scallops.

This version can also be on the meaty side, you can also add in any fish of your choice, like salmon, milkfish, among others.

For a quick reference about this recipe, see the recipe table below:

Chop Suey Recipe Pinoy Food Guide
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Special Chop Suey Recipe

A special overloaded version of the Filipino chopsuey
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Filipino
Keyword: Vegetables
Servings: 6
Calories: 220kcal

Equipment:

  • Wok
  • Cooking Pan

Ingredients:

  • 1 cup cabbage, shredded
  • 1 cup cauliflower, cut into florets
  • 1 cup broccoli, cut into florets
  • 1 pc medium-sized carrot, cut diagonally
  • 1 pc small-sized red bell pepper, cut into strips
  • 1 pc small-sized green bell pepper, cut into strips
  • 5 pcs young corn, cut into half
  • 8 pcs quail eggs, hard-boiled
  • 6 pcs shrimps
  • 1 cup pork belly, cut into thin strips
  • 1 cup chicken fillet, cut into thin strips
  • 1 pc medium-sized onion, chopped
  • 4 cloves garlic, minced
  • 3 tbsp oyster sauce
  • 1 tbsp cornstarch, diluted in ½ cup water
  • 1 cup water
  • 3 tbsp cooking oil
  • salt and pepper, to taste

Instructions:

  • In a wok or large skillet, pour-in and heat oil over medium heat.
  • Add-in the shrimp. Cook for 1 minute on all sides then set aside.
  • Add-in the garlic and onions. Saute until soft and aromatic.
  • Add-in the pork belly and the chicken fillet. Cook until lightly browned.
  • Pour-in the oyster sauce and then pour-in the water and bring to a boil. Simmer for 15 to 20 minutes or until the meat is tender.
  • Add-in the broccoli, cauliflower, carrots. Cook for 2 to 3 minutes.
  • Add-in the cabbage, red bell pepper, green bell pepper, and young corn. Cook for another 2 to 3 minutes.
  • Add-in the quail eggs, and pour-in the diluted cornstarch. Season with salt and pepper and mix until well-incorporated and until the sauce thickens.
  • Add back in the shrimp and transfer to a serving plate or serving tray. Serve and enjoy!

Notes:

Don't forget to check out more information like cooking tips, suggestions, and notes on the sections above in case you jumped to this recipe.

Nutrition

Nutrition Facts
Special Chop Suey Recipe
Amount Per Serving
Calories 220 Calories from Fat 104
% Daily Value*
Fat 11.6g18%
Saturated Fat 2.4g15%
Cholesterol 176mg59%
Sodium 207mg9%
Potassium 242mg7%
Carbohydrates 11.1g4%
Fiber 2.4g10%
Sugar 4.6g5%
Protein 18.3g37%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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