|
|
Filipino Chop Suey Recipe
|
|
Add to Favorite
Prev
Next
|
|
Chop suey is a Chinese inspired dish embraced by the Filipinos. The word itself is composed of english and chinese words and it literally translated as assorted pieces so everything included are chopped mostly. It is an assortment of stir fried vegetables with meat or seafood included. A favorite dish and also always served on special occasions, chop suey is cooked by sautéing the meat or chicken with a combination of different vegetables with thickened with a little cornstarch and season with salt and pepper. For being a healthy dish with lots of vitamins and minerals, chopsuey is also a famous dish of the American, Canadian, Polynesian, German, Chinese cuisine. It is a very attractive dish for it is very colorful and flavorful loved by many Filipinos and others around the world.
|
|
|
|
Ingredients for
Filipino Chop Suey Recipe
|
-
Shrimps
-
1/4 kilo (shelled and deveined)
-
Chicken liver and gizzard
-
1/4 kilo (cut in small pieces)
-
Quail eggs
-
15 pcs (boiled and peeled)
-
Cauliflower
-
1 head (cut in bite size pieces)
-
String beans
-
1/4 kilo (cut in 1 inch pieces)
-
Snow peas
-
1/4 kilo
-
Cabbage
-
1 head (cut into squares)
-
Chayote
-
2 pcs (cut in bite size pieces)
-
Green bell pepper
-
1 pc (cut in strips)
-
Young corn
-
1/4 kilo (cut in 2 pieces each)
-
Carrot
-
1 pc (diced)
-
Onion
-
1 pc medium size (chopped)
-
Garlic
-
5 cloves (minced)
-
Cornstarch
-
2 tbsp
-
Water
-
1/4 cup
-
Chicken stock
-
2 cups
-
Cooking oil
-
4 tbsp
-
Fish sauce
-
1 tsp
-
Salt
-
1/2 tsp
-
Pepper
-
to taste
|
|
|
|
|
|
|
|
|
|
|
|
Preparation Steps for
Filipino Chop Suey Recipe
|
-
Heat vegetable oil in a large pan or wok over moderate heat.
-
Then sauté garlic first and the onions next until the fragrance comes out. Be careful not to burn the garlic because burnt garlic wouldn’t taste good on this dish.
-
Add in the chicken liver and gizzards. And sauté them for 3 to 4 minutes until the liquid comes out of them
-
Pour 1 cup of chicken stock and a pinch of salt then let it boil. Simmer for 15 minutes or until the chicken gizzards are cooked.
-
Add in the shrimps then all the vegetables namely the cauliflower, string beans, carrots, young corn, chayote and green bell pepper except for the cabbage and the snow peas. Mix gently for less than a minute.
-
Pour the remaining cup of chicken stock and the fish sauce then stir.
-
Dissolve cornstarch in 1/4 cup of water. Then add the dissolved cornstarch. Simmer for about 7 minutes or until the vegetables are almost cooked.
-
Add the other vegetables that are left, the cabbage and snow peas. Add the quail eggs too and continue to simmer for 5 minutes more.
-
Season with salt and pepper, stir and turn off the heat.
-
Place in a serving bowl and serve hot with rice.
-
Share and enjoy eating.
|
|
|
|
Tips:
Do not overcook the snow peas. They taste really good but when overcook they emit a strong flavor and all the other vegetables will taste like snow peas as well.
|
|
|
|
More Similar Recipes
|
|
|
|
|
|
Comments on
Filipino Chop Suey Recipe
|
|
|
|
|