Chop Suey Recipe

A vibrant medley of shrimp, chicken liver, gizzard, quail eggs, and colorful vegetables tossed in a light savory sauce. This Chop Suey Recipe is a Filipino favorite that delivers freshness, texture, and flavor in every serving.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Chinese, Filipino

Keyword: chopsuey, filipino vegetable recipe

Servings: people

Calories: 320kcal

Author: Vanjo Merano

Cost: $

Equipment

Large wok or skillet For sautéing and tossing
Cooking pot For blanching vegetables and boiling gizzard
Strainer or spider For lifting blanched ingredients
Mixing bowl with ice water For shocking vegetables after blanching

Ingredients

12 pieces shrimp
1/2 lb chicken gizzard
15 pieces quail eggs boiled
8 grams Maggi Magic Sarap
1 medium carrot sliced crosswise
1/2 lb snow peas
14 ounces young corn
8 ounces cauliflower cut into florets
1 piece red bell pepper sliced into squares
1/2 head cabbage roughly chopped
6 cloves garlic chopped
1 medium onion sliced thinly
3 ounces chicken liver
3 tablespoons oyster sauce
6 ounces whole button mushrooms
2 teaspoons cornstarch
1 quart water for blanching
1 quart ice water for shocking vegetables
3 tablespoons cooking oil

Instructions

Boil 1 quart of water in a pot. Add carrot and blanch for 30 seconds. Add snow peas, young corn, red bell pepper, and cauliflower. Cook for 1 minute. Add cabbage and cook for another minute. Transfer vegetables to an ice water bath for 2 minutes. Drain and set aside.
1 quart water, 1 medium carrot, 1/2 lb snow peas, 14 ounces young corn, 1 piece red bell pepper, 8 ounces cauliflower, 1/2 head cabbage, 1 quart ice water
Blanch shrimp in the same boiling water until orange. Remove and set aside.
12 pieces shrimp, 1 quart water
Boil chicken gizzard in water until tender. Drain and set aside.
1/2 lb chicken gizzard, 1 quart water
Heat cooking oil in a wok. Sauté garlic until light brown, then add onion and cook until soft.
3 tablespoons cooking oil, 6 cloves garlic, 1 medium onion
Add chicken liver and sauté for 3 minutes until lightly browned.
3 ounces chicken liver
Add boiled chicken gizzard and oyster sauce. Toss in the blanched vegetables and season with Maggi Magic Sarap. Stir and cook for 1 minute.
1/2 lb chicken gizzard, 3 tablespoons oyster sauce, 1 medium carrot, 1/2 lb snow peas, 14 ounces young corn, 8 ounces cauliflower, 1 piece red bell pepper, 1/2 head cabbage, 8 grams Maggi Magic Sarap
Add quail eggs, shrimp, and button mushrooms. Cook for 2 minutes while stirring gently.
15 pieces quail eggs, 12 pieces shrimp, 6 ounces whole button mushrooms
Combine cornstarch with 3 tablespoons of water. Pour the mixture into the wok and cook until the sauce thickens and coats the vegetables evenly.
2 teaspoons cornstarch, 1 quart water
Transfer to a serving plate. Serve warm with steamed rice. Share and enjoy.

Notes

Keep vegetables crisp by shocking them in ice water after blanching.
Adjust seasoning to taste. Add a bit of water if you prefer a lighter sauce.

Nutrition