This post may contain affiliate links. Please read our disclosure policy.
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.
They say that keeping your food colorful can do wonders for your health. For example, if you branch out from just brown-colored dishes like meat, you will end up reaping the health benefits of other kinds of ingredients. Take this Chopsuey Stir Fry for example. It’s got plenty of greens, along with other colors from orange to red to yellow. It is not only packed with veggies, but it’s also got tons of protein from shrimp.
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.
How to Make Chopsuey Stir Fry
Cooking the shrimp
Start off by putting 3 tablespoons of cooking oil in a wok. A large pan should also work for this. Let the oil get hot, and then put 12 pieces of jumbo shrimp inside the wok. Make sure you’ve removed the head and the shell of the shrimp before cooking it though. Just pan-fry your seafood for 30 seconds, and then turn it over to the other side. Cook this for another 30 seconds, and then set it aside.
Working on the vegetables
Now with the oil you have left, sauté 1 medium yellow onion you’ve sliced up. Keep this up until the onion begins to loosen. Once that happens, you can place 1 small red bell pepper and 1 green bell pepper, both of which you’ve sliced into small rectangular pieces, inside the wok. Also add 1 ½ cups of cauliflower florets, 1 cup of broccoli florets, 15 snow peas, and 1 15 oz. can of young corn. If you’re not that keen on using broccoli, this is an ingredient you can omit. Just stir fry everything using high heat for 3 to 5 minutes.
Adding the shrimp again
Get the cooked shrimp from earlier, and put this in the wok. Sprinkle some salt and ground black pepper to taste. Then keep stir frying everything for 1 minute.
Getting the mixture to thicken
Put ¾ cup of chicken broth and 2 teaspoons of cornstarch in one bowl. We want this well-blended, and so just stir this to evenly distribute it. After this, just pour the mixture into your wok, and toss your ingredients together. Continue cooking until the mixture thickens slightly, which may take around 1 to 2 minutes. Finish things off by transferring your Chopsuey Stir Fry to a serving plate of choice.
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.
Having more of these nutritious components in your diet can give you a longer life. But it’s not just the health benefits you should be after when it comes to this dish. The vegetables are perfectly coated in a light savory flavor from the likes of chicken broth, salt and ground black pepper. And while you may be able to find this dish in restaurant menus, I think nothing beats a good homemade chopsuey. You can have it nice and hot, and you are sure about how fresh your ingredients are. And one way to keep the veggies crisp is by stir frying the components quickly.
More Chopsuey Recipes to Try Out
The classic Chop Suey is a lot like our Chopsuey Stir Fry, except it takes a bit longer to make. This recipe also has a much wider range of ingredients because it has far more veggies. It’s got pork and chicken for a meatier meal, which is partially why it also takes a bit longer to recreate. But if you’ve got the time, I really would recommend going with some Chop Suey so you can have an even more exciting celebration of a dish with more textures for your palate.
This next recipe is perfect for those making the shift to a vegetarian diet. This Tofu Vegetable Stir Fry is packed with so many ingredients from shiitake mushrooms to green peas that you are sure to end up full. There’s also a reason why tofu is such a popular meat alternative. It can give you plenty of protein, and has a satisfying smoothness to it.
Ready to take your chopsuey to the next level? I saved my Super Special Chopsuey recipe for last because it is probably one of the tastiest ways to have this kind of dish. It’s the complete package with pork shoulder, chicken breast, shrimp, quail eggs and even chicken liver. The mix of flavors is truly enjoyable, but even if you reach for more, you won’t have to feel guilty because of how nutritious it is. Just from eating the cauliflower here, you can get vitamin C, vitamin K, fiber and plenty of other nutrients.
Want to see other delicious vegetable dishes you can cook easily? Feel free to look through the Panlasang Pinoy website for an abundance of options!
Try this Chopsuey Stir Fry Recipe. Let me know what you think.
- 12 pieces jumbo shrimp head and shell removed
- 15 pieces snow peas
- 15 oz baby corn
- 1 small red bell pepper sliced small rectangular pieces
- 1 green bell pepper sliced small rectangular pieces
- 2 cups chopped cabbage
- 1 1/2 cup cauliflower florets
- 1 cup broccoli florets optional
- 1 medium yellow onion sliced
- 3/4 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!