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Plate of chopsuey in a table with fresh vegetables.

Chopsuey Recipe

Make your family love eating vegetables more with this healthy Chopsuey recipe.
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Prep Time 40 minutes
Cook Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Filipino
Servings 8
Calories 280 kcal

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.