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!
Recipe: Chopsuey (Chop Suey)
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
Watch the cooking video:
Cooking Procedure
- Saute the garlic and onion
- Add the boneless chicken and saute for 2 minutes
- Put-in the chicken liver and let cook for 3 minutes more
- Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the pot and simmer for 5 minutes.
- Add the shrimp then sprinkle some salt and pepper.
- Add the oyster sauce and simmer for 2 minutes.
- Put-in the cauliflower and cabbage then mix well
- Add the carrots,snow peas, and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked
- Dilute the cornstarch in 1/4 cup of water then pour mixture in the pot. Mix well.
- Serve hot. Share and Enjoy!
Number of servings (yield): 6
My rating
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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!
I want my chopsuey seperated from its sauce. Gustoi ko yung gulay na stir-fry sa butter para crunchy at saka gusto ko yung sabaw nito naglalapot para pag sinawsaw ko sa kalamansi at toyo naglalaway ako sa sarap. I am using Tapioca flour instead of corn starch kasi iba ang lapot nito.
eh di ihiwaly m ung sauce
hi ,thank you sa website mo ..nakakatulong talaga lalo na sa katulad ko na gustong matutu mag luto/
love it! we usually put shrimps instead of pork
hi Kuya,
Musta po kau?salamat pala sa mga recipe,marami akong natutunan kc d ako marunong magluto nong nasa pinas pa, ngayon nagluluto na ako para sa hubby ko, i tryed some of ur recipe wla akong masabi sa sarap.
Tnx uli and GOD Bless US!
Rechel from Texas
last week nagluto ako ng chopsuey, ngaun naman ang Braised vegetables and it taste so good. May get together kami ng mga kaibigan kung pinay din ang dadalhin ko na food ung chopsuey.salamat talaga
yumooooo! healthy na healthy! gagawin ko to mamaya kasi punta d2 ngayun mga fwenz ko. thanks n god bless!
pwede po bang mag request ng recipe ng okoy
Hi,
Just want to know what’s the difference of using fish sauce instead of the oyster.
Hi po! sobrang natuwa ako sa website nyo kc sobrang informative sa katulad kong mahilig magluto. Ittry ko ngayon ang max fried chicken at chopsuey. Tanong ko lang po kung hindi po ba malansa pag may hipon? dati po kasi nagluto ako gulay nilagyan ko hipon, medyo malansa eh bakit kya? Thanks so much for sharing a lot of recipes! It really helps a lot.
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.
kuya Bigyan nyo poh ako mga recipe ng mga luto nyo poh may plano kasi ako na mag restaurant kuya
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!
kuya s ibang chef bakit inu una nila yung sibuyas kaysa s bawang???sabi nla mas madali daw maluto ang bawang kaya huli sya qng iluto..
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.
I COOKED THIS YESTERDAY. NAPAKASARAP, UR VERY GIFTED. THANKS N GOD BLESS!
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
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
paano ba magluto ng pata tim?
i can smell the taste of the food just by reading it.. missin pinoy food so much..
now i know how to cook chopsuey correctly, although same on my style of cooking, but yours the best! thanks!
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.:)
i usually add roasted casuey nuts this is one of my favorite dish being a vegetarian
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
i like the chinese style…ung laging malapot ang sauce…ang the taste of chinese food..love ko talaga…i tried this chopseuy, i used cubed shrimp, ok din nmn though di healthy un ( if lagi) i dont usually use monosodium glutamate sa pag luluto ko…kso using cubes ingredients is twice as good as using m.g. dba? by the way is there any sub for rice wine? kc wala akong makita dito sa kuwait…(bawal nga kc ang alak dito e…) sigro it also falls on the that category nila…i want to try kc chowmien here..wala akong makitang egg noodles and rice wine…cn anybdy sugg any sub for both?
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..
saan ba tayo makabili sa cook book nyo ako ay taga cagayan de oro city
ang sarap nito,ngayon alam kona kung paano lutuin ang masarap na chopsuey.
salamat sa recipe!
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?
Hi, ang galing nyong mgluto… at magturo.. ntuto akong mgluto sa panlasang pinoy.. pti ung mga mhirap lutuin e napapadali nung gawin.. thank you so much.. More recipes to come.. super helpful talga ang panlasang pinoy!
hi Chef!
Good Day! One year plng akong kasal so nag aaral plng ako magluto for my husband, nadiskubre ko tong site mo and i find it very helpful… now i will try to cook chopsuey medyo mahirap humanap ng mga ingredients d2 sa Switzerland one of this is cornstarch pede ko bng isubstitute nlng ng flour yun?
Kakatapos ko lang po magluto kuya! grabe sobrang busog ako. hindi talaga ako marunong magluto natuto lang talaga ako d2 s panlasang pinoy. hulog ka talaga ng langit. godbless!
Hi kuya.,good for how many persons po and reciping ito?.,salamat!
Hi thanks for the recipe. ang galing nio talaga magluto as in excellent ang sarap nitong chopsuey na to. Salamat kasi natututo akong magluto (di kasi ako marunong magluto) at higit sa lahat tuwang tuwa ang hubby ko since nang nag start ako na lutuin ang recipes mo. Salamat nang marami. God bless:)
hi, salamat po sa recipe. just tried it and masarap..
ano pa po kaya pwede luto sa chicken strips?
hi kuya! i really like kung pnu ka magturo magluto, una kasi tagalog at malinaw ang instruction maiintindihan talaga ng mga taong hindi pa marunong magluto. laki po ng tulong mo sa amin na mga hindi pa marunong magluto. salamat po ng marami…
i love all your recipe ,,hope that you can post more …and i want you to post the cooking process of kare kare thanks
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.
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.