Chop Suey Filipino Recipe

I first thought that chop suey is an authentic chinese dish but i learned that it was chinese american in nature.

Chop suey filipino recipe.

Chop suey is a delicious dish composed of different kinds of vegetables and meat. Marinate for 10 to 15 minutes. Combine soy sauce oyster sauce salt and pepper and cornstarch. The dish consists of a stir fried vegetables with meat poultry or fish and seafood.

This recipe for chop suey is a quick and easy. In a large sauce pan add 3 1 2 cups of water 1 teaspoon salt and simmer. Add 1 cup of stock pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked. It traditionally includes bite sized meat such as pork chicken or shrimp.

In a big pan or wok sauté garlic onions then add in the pork. In a small bowl whisk together broth cornstarch oyster sauce and sugar. It is a mixture of meat pork chicken beef or shrimps and shredded vegetables such as cabbage carrots cauliflower broccoli and bell peppers bound in a starch thickened sauce. I also prepped the shrimp by pan frying before adding to the rest of the bunch.

Add carrots bell pepper young corn and snow peas chicharo cook for about 2 minutes. Stir to blend and then add the meat. The vegetables are fresh and crisp. Prepare the shrimp by pan frying for 1 minute per side.

What is chop suey. Talking about pan frying shrimp this is the first step in this recipe. Chop suey which literally means assorted pieces is a stir fry dish popular in chinese cooking. Mix in the shrimp then all the vegetables.

A cornstarch diluted in water is added to thicken the sauce. If you are filipino or if your spouse is you might have an idea on what this dish is all about. Cut the pork into thin strips. Also prepare a bowl with water and lots of ice for your vegetable ice bath.

Chicken liver and gizzard. The most common vegetables ingredients of filipino style chopsuey are cabbage carrots and green peppers along with chicken pork and shrimp. And assorted vegetables such as celery broccoli carrots or cabbage flash cooked in a starch thickened sauce.