Chopsuey

Chopsuey is a vegetable stirfry usually made up the cabbage, cauliflower, beans, and bell pepper. Other similar vegetables are also used like sayote, celery, carrots and mushroom. There is no exact measure or combination as long as it is the Baguio type of vegetables, for flavoring, strips of meat and/or seafood is added. Chopsuey is so popular that it is the typical accompaniment vegetables of most meat and seafood dish at fiestas or any other celebrations. It is also as popular in most Pinoy and even Chinese restaurants. Here is a the basic chopsuey recipe

Ingredients:

1 cup pork, boiled, sliced thinly
1 cup medium size shrimp, shelled
1 cup chicken thigh, boiled cut into pieces
1 can cooked quail egg
12 pcs. young corn, cut diagonally
20 pcs sitsaro, stringed
1 small size cauliflower, cut to pieces
1 medium size carrot, sliced thinly
1 small size cabbage, cut into wedges
1 small red bell pepper, cut into wedges
1 small green bell pepper, cut into wedges
1 stalk celery, separate leaves, stem sliced thinly
1/2 head garlic, chopped
1 medium size onion, chopped
2 tbsp. cornstarch
1 tsp. sugar
salt and pepper
cooking oil

Cooking procedure:

In a wok sauté garlic and onion, add pork, chicken and shrimp, quickly stir cook for 2 to 3 minutes or until shrimps are cooked. Add in salt to taste, pepper, sugar, 2 cups of broth or water and bring to a boil and simmer for 2 to 3 minutes. Add young corn, carrots, celery stalks and stir cook for 2 to 3 minutes. Add in sitsaro, cabbage, bell pepper, celery leaves and quail eggs, stir cook for 2 to 3 minutes or until vegetables are cooked but firm. Add in sugar and season with salt and pepper, thicken sauce with cornstarch diluted in 1/4 cup of water cook for another minute or until sauce thickens. Serve immediately.

See other chopseuy recipe:

Pinoy Buko Chopsuey
Oriental Chopsuey