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Chop Suey

Chop Suey is a mix and match dish made with our own choice of ingredients. The recipe varies from almost every household and restaurant, that there is, as they say, a thousand and one ways of making chop suey. One can have it vegetarian or laden with all the meats or just a right combination of both. It's an endless tweak of a basic recipe until you find the one that suits your taste and your budget.
Here's a simple Chop Suey recipe


  • 1 cup pork strips
  • 10 pcs fish and/or meat balls balls, halved
  • 10 pcs boiled quail eggs, shelled
  • 1 cup Cabbage, cut into strips
  • 1/2 cup Cauliflower "florets"
  • 1 Carrot, peeled, thinly sliced
  • 10 pcs Young corn
  • 2 Bell peppers. sliced (red and green for colors)
  • 1 Sayote, sliced
  • 10 pcs Baguio Beans, halved cross-wise
  • 5-7 Chicharo pieces
  • 1/2 cup "Tengang daga" mushroom
  • 1 small onion, chopped
  • 5 cloves garlic, minced
  • 1 tbsp oyster sauce
  • 1 tbsp cornstarch dissolved in 1/2 cup water
  • Salt and pepper (and/or bouillon cubes)
  • 1 tbsp butter
  • Water

How to Cook Chop Suey
  1. In a wok, stir-fry the pork strips (and meat balls) until brown. 
  2. Add the butter then saute-in the onion and garlic.
  3. Pour a cup of water, add the fish balls and simmer for 3 minutes or until the fish balls are ready
  4. Add sayote, carrots, Baguio beans, young corn and chicharo then cook for a minute or so.
  5. Add remaining vegetables (cabbage, cauliflower, bell peppers and tengang daga ) and cook for another minute or so
  6. Season with salt and pepper (and or bouillon cubes). Simmer Be sure that these vegetables are just half-cooked
  7. Make the slurry by oyster sauce with the cornstarch dissolved in half cup of hot water. Stir it well until the sauce has thickened. Adjust to suit your taste.
  8. Mix well with the meat and vegetables in the wok.
  9. Remove from heat and place in a serving dish.
  10. Garnish with quail eggs and more meatballs. Serve and enjoy

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