Do you want to load up on some delicious veggies that many adore and love because they are oh-so-yummy? Then this chop suey recipe is perfect for you.
This is a comfort food for many Pinoys. It becomes a perfect recipe to throw in your remaining veggies in the fridge. It is so versatile and it is lovely, yummy, colorful one-pot meal complete with protein and veggies.
What is Chop Suey
It is a Westernize version of the basic Chinese veggie stir-fry. This dish consist of protein like pork, chicken or seafoods mixed with quickly cooked veggies in a savory sticky, brown sauce.
Ingredients
Carrots
Chayote
Broccoli
Cauliflower
Cabbage
Red and green bell pepper
Baby corn
Snap peas
Quail eggs
Onion
Garlic
Salt
Ground black pepperr
Oyster sauce
Pork cubes – for added flavor
Corn Starch
Cooking oil
Pork
Some Protein options/variations you can add to this Recipe
- Chicken – strips of chicken meat is great for this recipe
- Pork – belly or lean meat cut into strips
- Seafoods – you can add a number of seafoods such as shrimp and squid, grouper or snapper meat cubes
- Chicken or pork liver
Vegetables you can include in your chop suey
- Cabbage
- Pak Choi
- Chinese pechay
- Mushrooms – fresh, canned or dried
- Mung bean sprouts
- Celery stalks
Can you make ahead this Recipe
I don’t recommend making ahead this recipe for the veggies will turn soggy and mushy. It is best consumed right after cooking it.
How to Make Chop Suey
Cooking this dish is easy and quick and can be done in 15 minutes. Start with boiling the quail eggs, remove the shells and set aside.
Meanwhile, put oil in a pan under medium heat and saute pork until it becomes brown/ish. Move the pork in one side of the pan and saute onions and garlic in the same pan until translucent and aromatic. Add in black pepper, salt, oyster sauce and pork cubes.
Add a little bit of water and add in the veggies that are harder to cook like carrots, baby corn, chayote, green and red bell peppers. Simmer for 2-3 minutes. Then add in the broccoli, cauliflower, and cabbage. Simmer for 1 minute. Thicken the sauce by adding a tablespoon of cornstarch to 1/2 cup of water and add to the pan and mix it all together. Simmer for 1 more minute and you are done. Transfer to a serving dish and top with the boiled quail eggs. Enjoy!
Other Veggie and Pork Recipes you May Try
Mung Bean Soup (Ginisang Munggo)
Pork Sinigang (Sinigang na Baboy)
CHOP SUEY RECIPE
Equipment
- Cooking Pot
Ingredients
- 1/2 cup Pork Cut in small strips
- 1 pc Carrot chopped
- 1 pc Chayote chopped in small cubes
- 1/2 cup Broccoli florets
- 1/2 cup Cauliflower florets
- 1 pc Red and green bell peppers medium-size, chopped
- 1/2 cup baby corn
- 1/2 cup snap peas (sitsaro)
- 12 pcs Quail eggs
- 1/2 cup Cabbage chopped in small strips
- 1 pc Onion chopped
- 3 cloves Garlic minced
- 1 tsp Salt
- 1/2 tsp Ground black pepper
- 1 tsp Oyster sauce
- 1 pc Pork cubes
- 1 tbsp Corn starch
- 1/2 cup Water use to dissolve cornstarch
- 2 tbsp Cooking oil
Instructions
- Boil the quail eggs, remove the shells and set aside.
- Meanwhile, put oil in a pan under medium heat and saute pork until it becomes brown/ish. Move the pork in one side of the pan and saute onions and garlic in the same pan until translucent and aromatic. Add in black pepper, salt, oyster sauce and pork cubes.
- Add a little bit of water and add in the veggies that are harder to cook like carrots, baby corn, chayote,snap peas, green and red bell peppers. Simmer for 2-3 minutes.
- Then add in the broccoli, cauliflower, and cabbage. Simmer for 1 minute.
- Thicken the sauce by adding a tablespoon of cornstarch to 1/2 cup of water and add to the pan and mix it all together. Simmer for 1 more minute and you are done.
- Transfer to a serving dish and top with the boiled quail eggs. Enjoy!
Notes
- Use a mix of colorful veggies to make this dish appealing and appetizing.
- Do not overcook the veggies. It should remain crisp and fresh.
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