Chop Suey is originally a Chinese cuisine, but over time has become a popular dish worldwide, including the Philippines. Records tell that Chop Suey is invented by an American of Chinese descent, but there seems to be some conflict with the story, but we don’t intend to focus on it.
What’s good with Chop Suey recipe is that you will enjoy its abundance in its vegetable ingredients, which obviously provides high nutritional benefits. At the same time, adding proteins from the meat ingredients, like Janis did with her Chop Suey recipe, is another plus.
Ingredients: 4-6 servings
1 lb. fresh shrimps, cleaned & deveined
2-3 pieces of sliced chicken liver
1 piece of chicken breast, shredded
1/d dozen quail eggs, boiled
1 quarter of cabbage, sliced
2 large sliced carrots
1 cup chicharo(snow peas) cleaned
1 stalk of cauliflower, sliced
1/2 sliced red bell peppers
1 chayote squash, sliced
2 cloves of garlic, chopped
1/2 medium sliced onions
1/4 cup of soy sauce
2 tsp oyster sauce
1/2 tsp cornstarch
salt & pepper to taste
3 tbsp. of cooking oil
1/2 cup of water
Cooking Instructions:
- Boil the chicken liver in water and a pinch of salt, cut in medium sizes and set aside. Clean, skin and devein shrimps and set aside. Boil the quail eggs then set aside.
- On a large pan, heat up the oil over medium to high temperature. Sautee, garlic and onion until browned. Apply strips of chicken and stir to combine. Add a pinch of slat and pepper to taste.
- Add the chicken liver, followed by the shrimps. Stir to combine ingredients. Allow the shrimps to slightly cook, then add the chayote squash slices.
- Continue to stir for 2 minutes. Apply a portion of the soy sauce and oyster sauce, then stir to combine.
- Add all the rest of the vegetable ingredients, starting with the cauliflower, stir in between each vegetable applications. Apply the rest of the soy sauce and oyster sauce.
- Keep stirring, add crush black pepper. Add the shelled, boiled quail eggs, apply salt if desired. Stir to combine quail eggs with the rest of ingredients.
- On a cup, combine water and cornstarch, add a very small amount of soy sauce, whisk to even up the mixture. Pour the mixture on the Chop Suey recipe and continue to stir.
- Cover pot with its lid, then let the entire ingredients simmer for 3-5 minutes, or until sauce thickens and meat ingredients are cooked.
- Turn off heat, remove from the pan and transfer delicious Chop Suey with quail eggs on a large bowl. Serve hot with steamed rice.
Tip: Try marinating chicken in soy sauce, crushed black pepper and chopped garlic prior to adding them to the Chop Suey mix. You can also mix the remaining marinade sauce with cornstarch and water.
