Filipino Chopsuey Recipe

Filipino Chopsuey Recipe

Contents

• Ingredients
• Instructions
• Tips and Notes
• Comparison of Chop Suey Variations
• Frequently Asked Questions

Filipino chopsuey is a vegetable-forward stir-fry with meat, seafood, and a light savory sauce. Influenced by Chinese-American chop suey, the Filipino version emphasizes crisp vegetables like cabbage, cauliflower, and bell peppers, often combined with pork, chicken, shrimp, and boiled quail eggs. It’s served over rice and is a staple at family lunches and fiestas.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

• 7 pieces shrimp, cleaned and deveined
• 3 ounces pork, thinly sliced
• 3 ounces boneless chicken breast, thinly sliced
• 1½ cups cauliflower florets
• 1 carrot, sliced crosswise into thin pieces
• 15 pieces snow peas
• 8 pieces fresh baby corn, halved (or canned, drained and rinsed)
• 1 red bell pepper, sliced into squares
• 1 green bell pepper, sliced into squares
• 1½ cups cabbage, chopped
• 12 pieces quail eggs, boiled and peeled
• 1 yellow onion, sliced
• 4 cloves garlic, crushed
• ¼ cup soy sauce
• 1½ tablespoons oyster sauce
• ¾ cup water
• 1 tablespoon cornstarch diluted in ½ cup water
• ¼ teaspoon ground black pepper
• 3 tablespoons cooking oil (peanut oil preferred)

Instructions

1. Heat the cooking oil in a wok or large pan over medium-high heat.
2. Pan-fry the shrimp for 1 minute per side. Remove and set aside.
3. Sauté the onion until it starts to soften. Add the garlic and continue sautéing until fragrant.
4. Add the pork and chicken. Stir-fry until the meat turns light brown.
5. Pour in the soy sauce and oyster sauce. Stir until the meat is well coated.
6. Add ¾ cup water and let it boil. Cover the wok and cook over medium heat for 10 minutes.
7. Add the cauliflower and halved baby corn. Stir and cook for 2 minutes.
8. Add the carrot, red and green bell peppers, snow peas, and cabbage. Toss everything together. Cover and cook for 3 to 4 minutes.
9. Return the pan-fried shrimp to the wok. Add the ground black pepper and toss.
10. Add the boiled quail eggs and the cornstarch mixture. Gently toss until the sauce thickens and coats the ingredients.
11. Transfer to a serving plate. Serve hot with rice.

Tips and Notes

• Order of vegetables matters. Add firm vegetables (cauliflower, carrots) first, then medium (bell peppers, snow peas), and tender (cabbage) last. This prevents mushiness.
• Quail egg prep: Boil for 4 minutes, then transfer to cold water for 1 minute before peeling. Shells slip off easily.
• Chicken liver variation: Some Filipino recipes (e.g., Knorr, Panlasang Pinoy’s “Super Special Chopsuey”) include ¼ cup sliced chicken liver added with the pork and chicken. This adds depth to the sauce. The main recipe above does not include liver; choose according to preference.
• Shrimp searing: Cook shrimp briefly and set aside to keep them plump; overcooking makes them rubbery.
• Slurry optional: Skip the cornstarch mixture if you prefer a drier stir-fry.

Comparison of Chop Suey Variations

Conflict note: Sources disagree on whether chicken liver is standard. The Wikipedia article notes that chop suey originally contained only pork, bean sprouts, and onions. Filipino versions evolved to include multiple meats and quail eggs. This recipe follows the most common Filipino combination without liver, but liver can be added as noted.

Frequently Asked Questions

Can I make Filipino chopsuey without meat?

Yes. Omit the pork, chicken, and shrimp. Add fried extra-firm tofu cubes instead. Tofu absorbs the soy-oyster sauce well.

What’s the difference between Filipino chopsuey and American chop suey?

Filipino chopsuey is a vegetable-and-meat stir-fry served over rice. American chop suey is a New England pasta dish with ground beef, elbow macaroni, and tomato sauce.

How do I keep vegetables from getting soggy?

Cook them in stages by hardness, keep the heat high, and avoid over-stirring. Adding the cabbage last and cooking only 3–4 minutes preserves crunch.

Can I use frozen vegetables?

Yes, but thaw and drain them first. Fresh vegetables hold better texture.

How should I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in a hot pan for 2–3 minutes rather than microwaving. Freezing is not recommended because cabbage and bell peppers become watery.

Related guides

• Ginataang Gulay: A Complete Guide to Filipino Vegetables in Coconut Milk
• Ginisang Ampalaya (Sauteed Bitter Melon) - Filipino Recipe Guide
• Ginisang Munggo: A Complete Guide to the Filipino Mung Bean Stew
• Laing (Filipino Taro Leaves in Coconut Milk)
• Pinakbet: A Complete Guide to the Classic Filipino Vegetable Stew

Sources

• Chop suey - Wikipedia
• Hearty Chop Suey Recipe for Easy Meal Prep | Knorr PH