How to make the Filipino style Chop Suey or Chopsuey.
Chop Suey is an American Chinese stir fry cuisine consisting of meat, whether it's beef, chicken, pork or seafood and assortment of vegetables. There are many variations on how to make Chop Suey or Chopsuey and this Filipino Chop Suey recipe is the easy and fast version. You can substitute or add more vegetables to this Chop Suey recipe like beansprout, broccoli or cauliflower.
Homemade Chop Suey is quick and easy to make. Add more vegetables if you wish. I like my vegetables crunchy like half-cooked but feel free to cook it longer if you prefer the vegetables softer. I also like adding Chinese sausage to my Chop Suey as it adds to the flavor. Watch the cooking video below to learn how easy to make Chop Suey or Chopsuey Filipino style. Don't forget to check put related recipes below. Click on the name links below the pictures to see complete recipes.
Follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more delicious home-cooking recipes and easy to follow cooking videos.
- canola oil
- 1 medium carrot, sliced
- 1 medium sayote, sliced
- 1 bunch green beans, cut in halves
- 1 cup mushrooms, sliced
- 1 can baby corn, drained
- 2 celery stick, sliced
- 16-20 pieces hard boiled quail egg
- red and green bell pepper, 1 small each
- 2 Chinese sausage, sliced into 1/3 inches
- 1 cup shrimp (squid or fish) balls
- 1 medium onion, sliced
- 4 cloves of garlic, sliced
- 1 thumb size ginger, grated
- 1 lb boneless chicken, cut into strips
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- salt and pepper to taste
- 1 1/2 cup water or chicken broth
- 1/2 tbsp cornstarch -diluted in 3 tbsp water
- 1/2 tbsp sesame oil
- Using a wok or a wide pan, heat over medium high heat and add 2 tablespoon cooking oil. Add carrots and sayote. Stir fry and cook for 2-3 minutes. Add green beans, mushrooms, baby corn, celery, quail eggs and bell peppers. Stir fry and allow to cook for few minute or until desired tenderness. Transfer stir fried vegetables in a dish and set aside.
- Using the same wok, add 2 tablespoon cooking oil. Add Chinese sausage and shrimp balls. Stir and cook for 2 minutes. Remove from wok and set aside. Add shrimps to the wok and cook until pink. Remove shrimps from the wok and set aside.
- Using the same wok, add onions, garlic and ginger. Add a tablespoon of cooking oil as needed. Cook while stirring for about a minute. Add slices of chicken and allow chicken to cook until lightly browned for about 3 minutes.
- Season with soy sauce, oyster sauce, 1/2 teaspoon salt and 1/2 teaspoon ground pepper. Stir to combine and cook for about a minute. Add water and stir. Simmer for about 10 minutes or until chicken is fully cooked.
- Add Chinese sausage and shrimp balls to the wok and stir. Cook for 2 minutes. Add stir fried vegetables and shrimps. Gently stir and continue to simmer for about 5 minutes. Gently pour in diluted cornstarch in water and give it a good stir. Cook for few minutes or until sauce starts to thickens while stirring gently to combine.
- Season with more salt and ground pepper as needed and drizzle with sesame oil. Give it a good stir to combine and cook for another minute. Transfer in a serving dish and serve while hot with steamed rice. Enjoy!
(click on name link below the pictures to see complete recipes)