As I was starting to write my blog about Chop Suey, I wondered where it originally came from. Chop Suey is a popular dish here in the Philippines, but little did I know it actually has Chinese roots and was developed in New York City (according to Wikipedia).
Over time, we’ve added our own twist, making it a favorite in many Filipino households. I grew up with my mom cooking this dish, and it was always a hit every time. Now, I’m excited to share our version of Chop Suey with you.
Get your ingredients ready and let’s start cooking!
Is Chopsuey The Same as Stir Fry?
Not exactly. While Chop Suey and stir-fry both involve cooking vegetables and meat in a pan, there are some key differences.
Chop Suey:
- Origin: Chop Suey has Chinese roots but was actually developed in New York City.
- Ingredients: It typically includes a mix of meats like chicken, pork, shrimp, and a variety of vegetables like cabbage, carrots, bell peppers, and snow peas.
- Sauce: Chop Suey usually has a thick, savory sauce made from soy sauce, oyster sauce, and cornstarch to give it that glossy, rich texture.
- Serving: It’s commonly served over rice, making it a hearty and filling dish.
Stir-Fry:
- Cooking Method: Stir-fry is a quick cooking technique where ingredients are cooked quickly over high heat. This method helps to retain the crispness and vibrant color of the vegetables.
- Ingredients: Similar to Chop Suey, stir-fries can include a mix of meats and vegetables, but the combinations can vary widely depending on personal preference.
- Sauce: The sauce in a stir-fry is usually lighter and may include soy sauce, sesame oil, and other seasonings, without the thickening agent like cornstarch.
- Serving: Stir-fry can be served with rice or noodles, making it a versatile dish.
Chopsuey Ingredients
Quail Eggs: Small and tender, boiled and peeled eggs add a delightful bite and visual appeal to the dish.
Cooking Oil: Essential for sautéing, ensuring the ingredients cook evenly and develop a nice flavor.
Shrimp, Chicken Liver, and Chicken Breast: A mix of flavors and textures, making the dish rich and satisfying.
Carrot and Chayote: Sliced into thin strips, adding a crunchy texture and a touch of sweetness.
Broccoli and Cauliflower Florets: Healthy veggies that add fiber and nutrients, along with a pleasant crunch.
Green Beans and Snow Peas: Fresh, crisp vegetables that add vibrant green color and texture.
Young Corn: Small, tender corn pieces providing a subtle sweetness and extra crunch.
Red and Green Bell Peppers: Colorful peppers adding a sweet and slightly tangy flavor.
Cabbage: Chopped leafy vegetable that adds bulk and a mild, slightly sweet flavor.
Onion and Garlic: Chopped and minced aromatics creating a flavorful base and enhancing the overall taste.
Soy Sauce and Oyster Sauce: Sauces that add depth and a savory umami flavor to the dish.
Water and Cornstarch Slurry: A mixture that creates a thick sauce, nicely coating the ingredients.
Salt and Pepper: Basic seasonings that enhance and balance the flavors of the dish.
How To Cook Chopsuey
Cooking Chop Suey is as straightforward as it looks. With fresh vegetables and a mix of proteins, this dish comes together quickly and easily, perfect for a weeknight dinner.
Just follow these simple steps to create a delicious and nutritious meal for your family.
Prepare the Ingredients
First, boil the quail eggs, peel them, and set them aside. Wash, peel, and cut all the vegetables as needed. This includes the carrots, chayote, green beans, broccoli, cauliflower, snow peas, cabbage, and young corn.
Blanch the Vegetables
Bring a large pot of water to a boil. Blanch each vegetable separately for 1-2 minutes. This means quickly boiling them and then transferring them to a bowl. This keeps them crisp and colorful.
Sauté the Aromatics and Chicken
Heat 2 tablespoon of oil in a large pan or wok over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Then, add the chopped onion and cook until translucent, about 2-3 minutes. Add the chicken breast pieces and cook until lightly browned, about 5-6 minutes.
Add the Chicken Liver and Shrimp
Add the chicken liver and cook until browned and cooked through. Add the shrimp and cook until they turn pink. This should take about 2-3 minutes.
Add Oyster and Soy Sauce
Pour in 2 tablespoon of oyster sauce and soy sauce. Toss and let it simmer for the meat to absorb the flavor then add 1 cup of water and a teaspoon of black pepper powder.
Thicken the Sauce
In a bowl, dissolve the cornstarch in 1 cup of water to make a slurry. Add this mixture to the pan. Stir continuously until the sauce thickens, about 2-3 minutes.
Combine the Vegetables
Add the sliced bell peppers to the pan and stir-fry for about 1-2 minutes. Then, add the blanched vegetables and young corn. Continue to stir-fry until all the vegetables are heated through and crisp-tender, about 3-4 minutes.
Add the Quail Eggs
Return the boiled quail eggs in the pan. Mix it with the vegetables.
Season and Serve
Season with salt to taste. Transfer the Chop Suey to a serving dish and enjoy it hot with steamed rice.
What To Serve With Chopsuey?
Honestly, I enjoy eating Chop Suey on its own. The mix of tender vegetables, savory sauce, and protein makes it a satisfying and complete dish. It’s perfect for a quick and delicious meal any day of the week.
Steamed Rice
The classic companion to Chop Suey is steamed rice. The fluffy, slightly sticky texture of rice perfectly complements the savory and saucy Chop Suey. It’s a staple in Filipino meals and helps soak up all the delicious flavors.
Lumpiang Shanghai
These crispy Filipino spring rolls filled with ground pork and vegetables make a delicious side dish. The crunch and the savory filling of Lumpiang Shanghai are a great match for the saucy Chop Suey.
Fried Fish
Fried fish of your choice (tilapia, bangus or galunggong) is another excellent dish to serve with Chop Suey. The crispy and savory fried fish pairs beautifully with the flavorful and saucy Chop Suey, adding a delightful contrast in textures and flavors.
Frequently Asked Questions
Yes, you can prepare Chop Suey in advance and reheat it, but it’s best enjoyed fresh to maintain the crispness of the vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat in a pan or microwave before serving.
It’s not recommended to freeze Chop Suey as the vegetables may become mushy when thawed.
Blanch the vegetables briefly and stir-fry them quickly over high heat to keep them crisp.
Chopsuey Recipe
Ingredients
- 18 pieces Quail Eggs (boiled and peeled)
- 3 tablespoons cooking oil
- 200 grams Shrimp (peeled and deveined)
- 200 grams Chicken Liver (sliced into bite-sized pieces)
- 200 grams Chicken Breast (sliced into bite-sized pieces)
- 1 piece Carrot large (sliced into thin strips or florets)
- 1 piece Chayote medium (sliced into thin strips)
- 1 cup Broccoli Florets
- 1 cup Cauliflower Florets
- 1 cup Green Beans (cut into 2-inch pieces)
- 1 cup Snow Peas
- 1 cup Young Corn (sliced)
- 1 piece Red Bell Pepper (sliced)
- 1 piece Green Bell Pepper (sliced)
- 2 cup Cabbage (chopped)
- 1 piece Onion large (chopped)
- 8 cloves Garlic (minced)
- 2 tbsp Soy Sauce
- 2 tbsp Oyster Sauce
- 2 cup Water
- 2 tablespoons cornstarch (dissolved in 1 cup water for the slurry)
- Salt and pepper to taste
Instructions
- Boil the quail eggs, peel, and set aside. Prepare all vegetables by washing, peeling, and cutting as needed.
- Bring a large pot of water to a boil. Blanch the carrots, chayote, green beans, broccoli, cauliflower, snow peas, cabbage and young corn for 1-2 minutes each in the boiling water, then immediately transfer them in a bowl.
- Heat 2 tablespoon of oil in a large pan or wok over medium heat. Sauté the garlic until fragrant, then add the onion and cook until translucent. Add the chicken breast pieces and cook until lightly browned.
- Add the chicken liver and cook until browned and cooked through. Add the shrimp and cook until they turn pink.
- Pour in 2 tablespoon of oyster sauce and two tablespoon of soy sauce. Toss and let it simmer.
- Add 1 cup of water and let it boil. Then add 1 tsp of of black pepper powder.
- In a bowl, dissolve the cornstarch in 1 cup of water to make a slurry then add it until the sauce thickens.
- Add the bell pepper and stir-fry for about 1-2 minutes. Add the blanched vegetables and young corn to the pan and continue to stir-fry until all vegetables are heated through and crisp-tender.
- Return the boiled quail eggs to the pan. Mix well with the vegetables.
- Season with salt to taste.
- Transfer the Chop Suey to a serving dish and enjoy hot with steamed rice.
Video
Notes
- Chop and prepare all your ingredients before you start cooking. This includes slicing vegetables, cutting meat, and preparing the quail eggs. Having everything ready will make the cooking process smoother and more efficient.
