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Chopsuey

Mixed Vegetables in Thick Sauce

The Filipino version of Chopsuey is basically a mixed vegetable dish with either pork, chicken or shrimp, and made with a starchy sauce.

It usually uses the base vegetables of cabbage, carrots and green peppers, and whatever additional veggies depending on individual preferences. The sauce is flavored with the broth of the meat being used, seasoned with either soy sauce or fish sauce.

Interestingly, I saw on a Food Network show, a dish called American Chop suey, which is a completely different dish. It's made with elbow macaroni cooked with beef and tomato sauce, then topped with cheese.

For the traditional Chopsuey, it is always a good idea to cook the vegetables with still a little crunch to it and not overcooked. This way, the colors of the dish are vibrant and very appetizing.

Also, for the slurry or thickener, I like using tapioca starch or cornstarch instead of flour because the flour gives the sauce a gelatin-like consistency when the dish gets cold.

YOUR CHOPSUEY SHOPPING LIST:
  • Pork Shoulder
  • Shrimps
  • Cauliflower
  • Carrots
  • Snow Peas Sitsaro
  • Cabbage
  • Pork or Shrimp Broth
  • Green and Red Bell Pepper
  • Quail Eggs

IN THE PANTRY:

  • Garlic
  • Onion
  • Pepper
  • Salt
  • Fish Sauce Patis
  • Cooking Oil
  • Cornstarch or Tapioca Starch

INGREDIENTS

  • 4 cloves Garlic, minced
  • 1 medium Onion, chopped
  • 2 tablespoons Cooking Oil, for sauteing
  • 1 cup Pork Shoulder, pre-boiled, sliced in strips

  • 1 Cauliflower, cut the florets only,
  • 2 Carrots, cut in strips
  • 1 cup Snow Peas Sitsaro, ends trimmed
  • 1/2 Cabbage, cut in 1/4 inch thick
  • 1 each Green and Red Bell Pepper, cut in strips

  • 2 tablespoons Fish Sauce Patis
  • 1 cup pork or shrimp broth

  • 1 cup Shrimps, shelled and deveined
  • 12 Quail Eggs, pre-cooked and shelled(optional)

  • 1 tablespoon Cornstarch or Tapioca Starch, dispersed in 1/2 cup water
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper

PREPARATION TIME : 20 minutes

COOKING TIME : 25 minutes

1 In a large pan over medium heat, saute the garlic and onion in the cooking oil. Add the pork and shrimps and cook for 2 minutes.

2 Add cauliflower, red and green bell peppers and snow peas, together with the fish sauce and saute for 3 minutes.

3 Pour in the pork stock, put the cover on and simmer for 10-12 minutes.

4 Stir in the shrimps and quail eggs.

5 Thicken the sauce with the cornstarch dispersed in water mixture.

6 Season with salt and pepper.

7 Serve hot with rice.

COOK'S TIPS

  • You can use a Knorr Pork or Shrimp cube for the broth, just lessen or omit the fish sauce because it could make the dish too salty.

  • You can saute the shrimp with the pork in step 1 but make sure you take it out once it has turned orange so it doesn't get overcooked. Just add it back towards the end.

  • Substitute the vegetables in this recipe to those which your family will eat - say, bamboo shoots, bok choy, green beans or other subtle flavor veggies. But do not omit the green peppers because they give a distinct flavor to the sauce.

  • If you are a fan of chicken gizzard and chicken liver, these are other options you can add to this Chopsuey recipe. Gizzards are pre-cooked together with the pork while the liver is added with the shrimp in Step 4.

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