Chopsuey Stir Fry is a quick and easy vegetable and shrimp stir-fry dish that you can make for dinner. This can be considered as a main dish and it can also be a side dish if eaten with another entree. I obviously like this dish not only for its ease of preparation, but also for its delicous delicious taste and health benefits.
I grew up having this with rice. I still enjoy my chopsuey stir fry the same way, but with lesser rice and more crisp veggies on my plate. It makes a perfect dinner meal for me because it is light, therefore it is easy to digest.
The story about this dish does not end at the dinner table though. One thing that I also love about chopsuey is that it make a good breakfast meal. Since some (if not most) Filipinos eat rice for breakfast — including myself occasionally, I can still enjoy the leftovers with a cup of rice and fried fish. That is exactly what I did the next morning. I had this with crispy fried galunggong. It was perfect!
When cooking chopsuey, I make sure that the vegetables stay crisp and fresh. I do this by stir-frying the dish quickly. When we talk about stir-fry, it should go without saying to use high heat all the time. Overcooked vegetables is not that pleasant to eat and some of its nutrients can get lost during the process.
While it is nice to have chopsuey stir fry with shrimp, it can also me made using other types of meat or tofu. When I want to eat healthy, I usually use shrimp or tofu (make sure to not eat too much of the shrimp though). Chicken and pork can also be used to make chopsuey, but make sure to prep the meat first before adding the vegetables. This means that either chicken or pork has to be sliced in thin pieces and pre-cooked until tender before adding the vegetables.
Try this Chopsuey Stir Fry Recipe. Let me know what you think.
- 12 pieces jumbo shrimp, head and shell removed
- 15 pieces snow peas
- 1 (15 oz.) can young corn
- 1 small red bell pepper, sliced small rectangular pieces
- 1 green bell pepper, sliced small rectangular pieces
- 2 cups chopped cabbage
- 1½ cup cauliflower florets
- 1 cup broccoli florets (optional)
- 1 medium yellow onion, sliced
- ¾ cup chicken broth
- 2 teaspoons cornstarch
- 3 tablespoons cooking oil
- Salt and ground black pepper to taste
- Heat oil in a wok or large pan.
- Pan-fry the shrimp for 30 seconds per side. Remove from the wok, set aside.
- Using the remaining oil, saute the onion until it starts to loosen.
- Add bell peppers, cauliflower, broccoli, snow peas, and young corn. Stir-fry (in high heat) for 3 to 5 minutes.
- Add the shrimp back into the wok. Season with salt and ground black pepper. Continue to stir-fry for 1 minute.
- Combine chicken broth and cornstarch. Stir until well blended. Pour the mixture into the wok. Toss. Cook for 1 to 2 minutes or until the mixture slightly thickens.
- Transfer to a serving plate. Serve.
- Share and enjoy!