This is a Filipino-Chinese version while there are other versions such as an American-Chinese, Indian-Chinese, and more. It usually contains pork, shrimp, and often even boiled quail eggs. So what is it? Chop Suey is a vegetable dish composed of assorted vegetables cooked down in a thick, gravy-like sauce. But in this case, this dish tastes really well with the different textures ? WHAT IS CHOP SUEY? This version can also be on the meaty side, you can also add in any fish of your choice, like salmon, milkfish, among others.I grew up heating this expression that goes “Ang Chop Suey!” that literally translates to “That’s so Chop Suey”.Ĭhop suey in this expression is an adjective and is used to describe something that’s designed in a way or looks like a mix of incoherent elements-similar to how this vegetable dish is with lots of different types of veggies in different shapes, sizes, and textures that don’t necessarily look good together. The most popular ones you can add here are shrimp, prawns, mussels, squid and scallops.

If you want seafood galore on the other hand, there are several options you can also choose to make the perfect seafood chop suey. The ones here in the Philippines are usually made out of pork belly, or even chicken liver, chicken heart, and gizzard. Pork, beef, and chicken being the most popular ones here in the country. There are a lot of meat options that you can choose from. With this one, you don’t need to add any kind of seafood or other ingredients, just plain old meat. The most common vegetables used in a chop suey dish are cabbage, cauliflower, broccoli, carrots, celery, bell pepper, young corn, beans, bean sprouts, and even mushrooms. This is also good if you’re avoiding meat, as this is very delicious, too. If you have a lot of leftover vegetables stored in your kitchen that needs to be cooked, then you can opt to make a veggie chop suey. If you want to be more specific with some of the ingredients instead of putting them all together in one dish, you can try these other versions of the chopsuey! When the pan gets crowded while cooking, some of the ingredients may result in them not being cooked enough and it will make them soggy. Make sure that you’re using a wok or large skillet that is enough to accommodate all of our chop suey ingredients.Parboiling and then blanching in boiling salted water helps maintain the vegetables when cooked with the other ingredients.It is not included in the recipe instructions but it is optional and can help with the overall dish.

One thing you can do to maintain the vibrant colors and the crisp feeling of the vegetables when eaten, is to parboil them first.

Add in the coconut juice and other seasonings, and let it boil and cook the meats until they are tender and chewy.Īfter that, all that’s left to cook are the vegetables, just make sure not to overcook them as they easily get burnt so keep an eye on them while cooking. Then add in the meats, and cook them until they are light brown in color.

I’m sure that most of you know that this is quite a staple thing to do in many Filipino dishes. The next step is to saute the garlic and onions. You can set this aside now, just add it back in once the whole dish is done. It will be done once all of the sides of the shrimp have already changed in color. This is very simple, and will help with the rest of the ingredients since it will be easier to manage. The very first step you need to do is to fry the shrimp. You’d often see Chopsuey and Pinakbet as vegetable viands in most Filipino restaurants. There are also young corn and quail eggs present, so you’re sure to have a fiesta kind of feeling in every bite. The chop suey recipe listed here is the all-around type because of this includes shrimp, pork, and chicken, along with a mix of veggies. Shrimp and other types of seafood are also added most of the time. Chop Suey is a popular stir-fried vegetable dish which is usually cooked with various meats, with common ones being chicken and pork.

Filipino chop suey recipe