Chop Suey Recipe by PinoyRecipenet
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5 from 1 vote

Chopsuey Recipe (Chop Suey)

Try our version of Chop Suey Recipe this is an easy stir-fry of colorful veggies with thick, delicious sauce. A nutritious and an excellent vegetable dish for any special occasions.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Vegetable
Cuisine: Filipino
Keyword: Vegetable Recipes
Servings: 4 people
Calories: 167kcal
Author: Ed Joven

Ingredients

  • 1/4 kilo broccoli cut into florets
  • 1/4 kilo cauliflower cut into florets
  • 1 large carrot peeled and sliced
  • 1/2 cup chicharo snow peas
  • 1/4 small cabbage cut into 1-inch thick strips
  • 1 cup Chinese pechay
  • 1 small red bell pepper seeded and cut into small pieces
  • 1 small bell pepper seeded and cut into small pieces
  • 1/4 cup button mushrooms
  • 1 small onion peeled and sliced
  • 2 cloves garlic peeled and minced
  • 1 cup chicken thigh fillets cut into 1-inch cubes
  • 1 tablespoon oyster sauce
  • ½ cup chicken liver cut into 1-inch cubes
  • 5 pieces baby corn halved crosswise
  • 10 quail eggs hard boiled and peeled
  • 1 chicken cube
  • 1-1/2 teaspoons corn starch
  • 2 tablespoon Canola oil
  • salt and pepper to taste

Instructions

  • In a Large sauce pan, add 3 1/2 cups of water, 1 teaspoon salt and simmer.
  • Also prepare a bowl with water and lots of ice for your vegetable ice bath.
  • Add carrots, bell pepper, young corn and snow peas (chicharo) cook for about 2 minutes.
  • Using a slotted spoon, remove the veggies from sauce pan and place it into a bowl of ice bath.
  • Add cauliflower and broccoli to the sauce pan and cook for about 3 minutes
  • Using a slotted spoon, remove the broccoli and cauliflower from sauce pan and place it into a bowl of ice bath.
  • Dissolve the Chicken Cube using water from the poaching liquid.
  • Set aside and reserve the poaching liquid.
  • Drain vegetables from the ice bath when they are cold.
  • Pour and heat Canola oil in a wok or large sauce pan.
  • Saute onions and garlic and cook until softened.
  • Add the sliced chicken and cook for 3 minutes.
  • Add the chicken liver and continue to cook for about 2 minutes or until the liver is cooked.
  • Pour the dissolved chicken cube and mix.
  • Pour 2 cups of the reserved poaching liquid and oyster sauce.
  • Cover the pan and bring to a boil and cook for 5 minutes.
  • Add the hardboiled quail eggs and mushrooms.
  • Add the shrimp and cook for 1 minute.
  • Drain the vegetables then add to the mixture
  • Gently stir the veggies to combine, and cook for about 5 minutes.
  • Add salt and pepper.
  • Add cabbage and chinese pechay.
  • Combine 1/4 cup of cold water and corn starch in a small bowl and stir until corn starch is dissolved.
  • Add the dissolved corn starch.
  • Gently stir the Chopsuey mixture.
  • Add corn starch mixture to pan, stirring gently.
  • Cook for about 2 minutes until the sauce has thickened.
  • Season with salt and pepper to taste.
  • Remove from the sauce pan or wok and place in a serving dish.

Video

Nutrition

Serving: 1cup | Calories: 167kcal | Carbohydrates: 9.5g | Protein: 16g | Fat: 8g | Saturated Fat: 1.5g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 560mg | Potassium: 550mg | Fiber: 3g | Sugar: 5g | Vitamin A: 35% | Vitamin C: 80% | Calcium: 8% | Iron: 10%