Because we’re having too many meat dishes in our table last holiday, it’s just right to add some veggies and seafood (Buttered Garlic Shrimp) to balance our holiday feast, that’s why I cooked this Chopsuey and what do you know it was the best seller among all the other dishes to the guests. 🙂
So I’m sharing my version of recipe for this deli dish:
- 250 grms. cabbage, shredded
- 200-250 grms. pechay Baguio shredded also
- 100 grms. Baguio beans (abitsuelas-sliced diagonally about half inch in size) or sweet peas (just cut in halves diagonally)
- 1 med. sayote diced thinly
- 1 carrot same cut as sayote or julienne if you want.
- 1 pc bell pepper diced or julienne
- 3 cloves garlic minced or chopped
- 1 med. onion minced
- 250 gms. pork cut into small pieces
- 100grms. chicken liver or pork liver chopped
- 20 pieces or two dozen quail eggs boiled and shelled
- 2 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp. soy sauce
- 1 tbsp cornstarch (dilute in 1/2 cup water)
- salt and pepper to taste
- Stir fry pork in little oil until golden brown and release its own fat, (remove some oil if you think it’s too much for you)
- Move the pork on the other side of the pan, saute garlic and onion on the same oil until onion is translucent then add the pork.
- Now add the sayote, carrot and beans and stir fry on the same oil, once changed color add the leafy veggies and bell pepper, continue stir frying for a minute or two, this is to retain the color and crispiness of the veggies.
- Add 2 cups of water and simmer just until the water boiled then add the liver, continue simmering until liver is cooked, add the quail eggs.
- Season with soy sauce, oyster sauce, sugar, salt and pepper.
- The last step is adding cornstarch diluted in water to thicken the sauce.
- Mix until the sauce thickens and covered all the veggies. Remove from heat to avoid over-cooking the vegetables.
- Serve with steamed rice. Enjoy!
NOTE: All measurements are just guide, you can add or lessen depending on your taste preference.