Chop Suey

The Filipino Chopsuey is a modification, making use of locally available meats, fish, and vegetables.
The secret to successful Chop Suey preparation is to use the freshest veggies, combining complimentary colors like green, red, cream, orange, and white, stir-fried quickly in a wok. UNCOVERED and served piping hot immediately.

1/4 cup peanut oil/vegetable oil
1/2 diced onions
1 cup pork loin, sliced
1 cup chicken breast, sliced
2 tbsp. cornstarch
1 cup or more chicken or pork stock (as needed)
soy sauce and pepper to taste
1 red or green bell pepper
3 cups of fresh veggies of your choice
(Chinese cabbage, celery, broccoli, bean sprouts, sayote, green onions, bokchoy[pechay] cauliflower, water chestnut, mushroom)
soybean curd [tofu] (optional)
Saute onions, meat and diced soy bean cake or tofu into hot cooking oil. When half done, add veggies in the order of less tender to more tender kind.
Season with soy sauce and pepper.
Stir fry and add chicken broth to avoid drying up. The succulent veggies yield water, but the stir-frying at hot temperature and
UNCOVERED, may evaporate liquid fast, cook until veggies are just done and crispy.
Thicken sauce with cornstarch dissolved in 1/4 cup water. Stir-in and cool a few more minutes just to cook the cornstarch. Serve hot with steamed plain rice or over Chinese crispy noodles.

Variations: you can also use seafood of your choice replacing the meat.




Vernz said...

ginutum tuloy ako .. hi josie .. dropping by!

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lowellpendon nikolai said...

Thanks for sharing your chopsuey recipes. I've cooked this one today for our lunch following your good recipes. Super yummyyyyy. Thanks Josie.

Catherine said...

This looks delicious Josie!

Catherine said...

This looks delicious Josie!

Catherine said...

This looks so yummy Josie!

hopeful said...

Yum yum yum! I love chop suey.

Thanks for that recipe sis, may guide na ako. Di kasi ako mrunong mgluto.

♡u8mypinkc00kies♡ said...

love this!!

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