Chopsuey Recipe Filipino Style

Chopsuey Recipe is influenced by dishes by Chinese. Chopsuey simply means “mixed pieces” since it is cooked with various combinations of bite-size stir-fried veggies in a thickened starchy sauce. In the Philippines, Chopsuey is a common dish and considered to be one of the top vegetable dishes. The local variation includes chicken liver, shrimp, and seasoned vegetables. Chopsuey is a perfect food for those who love vegetables. There are many variations of Chopsuey but the main ingredients are different vegetables that are mixed together. 

Ingredients:

• ¼ kilo broccoli, cut into florets
• ¼ kilo cauliflower, cut into florets
• 1 large carrot, peeled and sliced
• ½ cup chicharo (snow peas)
• ¼ small cabbage, cut into 1-inch thick strips
• 1 cup Chinese pechay
• 1 small red bell pepper, seeded and cut into small pieces
• 1 small bell pepper, seeded and cut into small pieces
• ¼ cup button mushrooms
• 1 small onion, peeled and sliced
• 2 cloves garlic, peeled and minced
• 1 cup chicken thigh fillets, cut into 1-inch cubes
• 1 tablespoon oyster sauce
• ½ cup chicken liver, cut into 1-inch cubes
• 5 pieces baby corn, halved crosswise
• 10 quail eggs, hard boiled and peeled
• 1 chicken cube
• 1-1/2 teaspoons corn starch
• 2 tablespoon Canola oil
• salt and pepper to taste

Instructions:

• In a Large saucepan, add 3½ cups of water, 1 teaspoon salt and simmer.
• Also, prepare a bowl with water and lots of ice for your vegetable ice bath.
• Add carrots, bell pepper, young corn and snow peas (chicharo) cook for about 2 minutes.
• Using a slotted spoon, remove the veggies from the saucepan and place it in a bowl of ice bath.
• Add cauliflower and broccoli to the saucepan and cook for about 3 minutes
• Using a slotted spoon, remove the broccoli and cauliflower from the saucepan and place it in a bowl of ice bath.
• Dissolve the Chicken Cube using water from the poaching liquid.
• Set aside and reserve the poaching liquid.
• Drain vegetables from the ice bath when they are cold.
• Pour and heat Canola oil in a wok or large saucepan.
• Saute onions and garlic and cook until softened.
• Add the sliced chicken and cook for 3 minutes.
• Add the chicken liver and continue to cook for about 2 minutes or until the liver is cooked.
• Pour the dissolved chicken cube and mix.
• Pour 2 cups of the reserved poaching liquid and oyster sauce.
• Cover the pan and bring to a boil and cook for 5 minutes.
• Add the hardboiled quail eggs and mushrooms.
• Add the shrimp and cook for 1 minute.
• Drain the vegetables then add to the mixture
• Gently stir the veggies to combine, and cook for about 5 minutes.
• Add salt and pepper.
• Add cabbage and chinese pechay.
• Combine ¼ cup of cold water and cornstarch in a small bowl and stir until cornstarch is dissolved.
• Add the dissolved cornstarch.
• Gently stir the Chopsuey mixture.
• Add cornstarch mixture to pan, stirring gently.
• Cook for about 2 minutes until the sauce has thickened.
• Season with salt and pepper to taste.
• Remove from the saucepan or wok and place in a serving dish.