Chopsuey Recipe
Chopsuey 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”.
This post may contain affiliate links. Please read our disclosure policy.
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!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Chopsuey 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
Instructions
- 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!
Lynlie says
I made my very first chopsuey recipe and everyone in my family commented last night that my chopsuey was delicious and wants me to make it again.
I told them ABSOLUTELY now that I have your recipe.
Thank you Vanjo, Merano and Panlasangpinoy
We love and enjoy our dinner last night
carlo says
thanks sa pagpost nito! I really appreciate it!!!
Frank Mosher says
Love your recipes, but this one is lacking mung bean sprouts-surely a standard ingredient in Chop Suey??
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!
rany says
thanks for the delicious recipe
jeanete ching says
i love all your recipe ,,hope that you can post more …and i want you to post the cooking process of kare kare thanks
kennteh says
eh di ihiwaly m ung sauce
ellie says
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?
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
adelaida acosta says
i usually add roasted casuey nuts this is one of my favorite dish being a vegetarian
krizzy says
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.:)
lanieg says
now i know how to cook chopsuey correctly, although same on my style of cooking, but yours the best! thanks!
jlee says
i can smell the taste of the food just by reading it.. missin pinoy food so much..
Nanette Marie A. Roña says
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
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
Editha says
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.
Maelle says
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!
Dem says
Hi,
Just want to know what’s the difference of using fish sauce instead of the oyster.
u8mypinkcookies says
love it! we usually put shrimps instead of pork 🙂
Joelen says
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!