Chopsuey Recipe

Chopsuey or Chop Suey is a dish made-up of meat (chicken or pork) and seafood (shrimp or fish) cooked with different kinds of vegetables. This dish is considered to be of Chinese origin but there are claims that Chopsuey is of American – Chinese origin that was made famous by Chinese immigrants in America.

In the Philippines, Chopsuey is a common dish and considered to be one of the top vegetable dishes. The local variation includes chicken liver, shrimp, and seasoned vegetables.

I usually thicken the sauce of my Chopsuey to bring out its Chinese influence. Do you prefer it the same way? Let me know what you think by commenting on the box below this post.

Let’s discuss ideas and share our knowledge to our “kababayans”.

Try this delicious Chopsuey recipe!

Chop Suey

Chop Suey Recipe

Ingredients

  • 1/4 lb shrimp
  • 1/2 lb boneless chicken
  • 1 tsp garlic
  • 2 tsp cornstarch
  • 1 tbsp oyster sauce
  • 1/2 piece cabbage, quartered
  • 1 cup green bell pepper,sliced
  • 1 cup red bell pepper, sliced
  • 1 small cauliflower, cut into small pieces
  • 1 ½ cup snow peas
  • 1 cup carrots, sliced
  • 1 cup onion, diced
  • 1 cup chicken liver, sliced
  • Shrimp juice (derived by crushing the head of the shrimp) or use shrimp bouillon
  • 1 1/4 cup water
  • salt and pepper

Cooking Procedure

  1. Saute the garlic and onion
  2. Add the boneless chicken and saute for 2 minutes
  3. Put-in the chicken liver and let cook for 3 minutes more
  4. Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the pot and simmer for 5 minutes.
  5. Add the shrimp then sprinkle some salt and pepper.
  6. Add the oyster sauce and simmer for 2 minutes.
  7. Put-in the cauliflower and cabbage then mix well
  8. Add the carrots,snow peas, and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked
  9. Dilute the cornstarch in 1/4 cup of water then pour mixture in the pot. Mix well.
  10. Serve hot. Share and Enjoy!

Number of servings (yield): 6

Watch the cooking video:

  
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Comments

  1. Angela the newbie says:

    Thank you for this! All the recipes for the dishes I’ve made so far (like 4 or 5 pa lang) came from your site. Keep it up and God bless!

  2. thanks for the delicious recipe

  3. i love all your recipe ,,hope that you can post more …and i want you to post the cooking process of kare kare thanks

  4. eh di ihiwaly m ung sauce

  5. hi!!!i 1st watch h ur cooking in you tube.im very happy kc,napagalinaw ng mga paliwanag at salita mo.so i today i try to cook ginisang togue for my unico.
    i want to ask lng kung yung chicken cube ba eh!same like chicken consome?

  6. It so happened naghahanap talaga ako ng recipe how to cook chopsuey(filipino recipe)then nabuksan ko ito web site nyo..After copying this recipe I have to prepare to cook it.Im happy to start cooking my chopsuey for dinner tonight with my hubby..

  7. adelaida acosta says:

    i preparedr embutido last new year and brough to butuan for my apo to taste my recipe i had it shared and tasted by my officemates wow yum yum daw tunay na espesyal thanks to this panlasang pinoy though i experiment and cook i gained several tips to enhance further my cooking

  8. adelaida acosta says:

    i usually add roasted casuey nuts this is one of my favorite dish being a vegetarian

  9. Great recipe. Try adding squid in your recipe and mushroom powder dilute in water to thicken the sauce, it also adds creamy taste in this recipe. Good work panlasang pinoy your very helpful.:)

  10. now i know how to cook chopsuey correctly, although same on my style of cooking, but yours the best! thanks!

  11. i can smell the taste of the food just by reading it.. missin pinoy food so much..

  12. Helo,
    You’re website about cooking tips is very informative and easy to do..I just love to cook that’s why.Hope you will going to continue sharing your expertise in cooking..I will try beef calderata next week for my father..God bless!!

    Nanette

  13. StaR G. says:

    i love how you make the instructions very easy… i just made this today and it was a success… i am not a good cook or shall i say i never cook but i do follow instructions carefully…thanks a lot i will be looking for other recipes it seems now i enjoy cooking…thanks again

  14. Hello… I cooked chop suey for dinner the other night and morphed it into pansit the next day (used ramen noodles)… it was good… thanks for the recipe.

  15. I am drooling from just watching your video! I have to chime in with your other fans and say your website is such a big help for newbie and veteran pinoy cooks alike who are overseas and are craving for a taste of home but alas, cannot find any Filipino restaurants in sight. The only alternative is to cook yourself whatever it is you’re craving for.

    Again, many thanks for your wonderful and very helpful website!

  16. Please try them Christina. Di naman masyadong malansa pag may hipon, just make sure na fresh yung gagamitin mo or yung frozen(without the head). Hope to see you here always.

  17. Hi,

    Just want to know what’s the difference of using fish sauce instead of the oyster.

  18. yumooooo! healthy na healthy! gagawin ko to mamaya kasi punta d2 ngayun mga fwenz ko. thanks n god bless!

  19. u8mypinkcookies says:

    love it! we usually put shrimps instead of pork :)

  20. Hi Joelen, how are you doing? Yah, colors really play an important part in boosting our appetite kaya minsan sinusubukan kong gawing colorful ang isang dish so that the kids would love it…especially kung gulay :). More “sabaw” is good, some would love their rice with lots of it.

    Thanks for finding some time to comment, appreciate it.

  21. Sounds enticing Maria. Tama ka, it tastes even better if dipped in toyomansi. Teka check ko muna baka may left over pa yung chopsuey para masamahan ng kalamansi at toyo.

    Thanks sa walang sawang pagsubaybay.

  22. Another great recipe! I especially like the use of so much color, even more during the summer when great veggies are available. I have yet to add chicken liver to my version but hope to try that soon since it sounds delicious! As for the sauce, we like it slightly thinner for more “sabaw” and I prepare mine with half soy sauce and half oyster sauce. Regardless, it’s a favorite in our house and a flavorful way to enjoy veggies!