Seafood Chopsuey

Seafood Chopsuey. Chopsuey is an all-time Pinoy favorite, it is supposed to be a vegetable dish but we tend to overload it with non-vegetable ingredients. There are countless versions of the dish which again defends on each individual cooking methods and most of the time defends on available ingredients. In fact have several versions in the archives which worth a look if you are looking for something different chopsuey recipe.

Soupy Chopsuey
Chopsuey
Pinoy Buko Chopsuey
Oriental Chopsuey
Vegetarian Chop Suey

Today to add another version I am sharing you a seafood version, there is nothing really especial about it except for the use of generous amount of seafood ingredients. Cooking is basically similar to my other chopsuey recipes. You may also adopt it to your favorite chopsuey cooking method. Here is the recipe of my Seafood Chopsuey.

Ingredients:

150 grams medium size shrimp, shelled
150 grams squid, cut into rings
150 grams mussels par-boiled shell discarded
150 grams white fish fillet cut into strips
100 grams green beans, sliced diagonally
12 young corn, cut diagonally
1 medium size carrot, sliced thinly
1 medium size sayote, sliced thinly
1 small size cauliflower, cut into floweret
1 small size brocolli, cut into floweret
1/2 small size cabbage, cut into wedges
1/2 small size pechay baguio, cut into wedges
1 large size red bell pepper, cut into wedges
1 stalk celery, separate leaves, stem sliced thinly
2 small size onion, chopped
1/2 head garlic, chopped
1/3 cup cornstarch
1/4 cup fish sauce
2 tbsp. soy sauce
2 tbsp. oyster sauce
2 tbsp. hoisin sauce
1 tbsp. sugar
ground pepper
salt
cooking oil

Cooking procedure

In a wok, Sauté garlic and onion, add in the seafood and stir cook for 1 to 2 minutes Add in fish sauce, soy sauce and a few dash of ground pepper, stir cook for about half a minute. Add 2 to 3 cups water, oyster sauce, hoisin sauce and sugar bring to a boil then add the young corn, sayote, carrots, green beans, celery stalks and stir cook another minute.

Add in cauliflower, brocolli, cabbage, pechay baguio, bell pepper, celery leaves and for another 1 to 2 minutes or until vegetables are just half cooked. Correct saltiness if required. Thicken sauce with the cornstarch diluted in 1/3 cup of water cook for another minute or until sauce thickens. Serve immediately.

See other other Stirfry Recipes;

Prawn and Pork Ampalaya in Oysters Sauce
Fish and Bok Choy with Oyster Sauce Stirfry

Tofu with Black Fungus and Bamboo Shoot
Oyster Mushroom and Vegetables Stirfry
Vegetables and Tofu with Black Bean Sauce
Sitaw at Tokwa
Asparagus with Tofu