Filipino Chop Suey is a stir fry vegetable recipe mixed with chicken, quail egg, and Asian sauces. It is commonly served as a side dish which is eaten with rice.
Although Chopsuey is part of an American-Chinese food, other countries have their version of this vegetable dish. In the Philippines, this is one of my favorite vegetable dishes since it is healthy and nutritious. It is popular and widely eaten among Chinese Filipinos and the locals.
A few months ago, I went to my Aunt's house because there was a fiesta in her hometown. She made this delicious stir-fried vegetable dish, which is savory, sweet, and yet healthy. I eat it with rice and other Filipino side dishes since this what we do here in the Philippines.
I have tried Filipino Chop suey in many restaurants and other places, but for her seems to be the best. In this post, I am going to show you how to make this savory stir-fried vegetable dish which I learned from my Aunt.
To make a Filipino Chop Suey requires a lot of vegetables since they are the main ingredients of this recipe.
VEGETABLES: In this recipe, I only use 5 kinds of vegetables- Cabbage, Broccoli, Cauliflower, Bell Pepper, and Carrot. You can add other green vegetables of your choice, but to me, this is more than enough.
MEAT: In the Philippines, we include meats in our chopsuey, which I add chopped chicken breast and quail egg. The quail egg makes this stir-fried vegetable dish tasty, and chicken breast is much healthier than other types of meats.
OTHER INGREDIENTS: In addition to vegetables, the sauces are important to make the chop suey flavorful and savory. The soy sauce, oyster sauce, and sesame oil add savoriness, sweetness, and nuttiness to the dish. In addition to that, I add the cornstarch-water mixture to make the sauce thick. This will prevent making your dish watery or soupy.
What do you serve this recipe with?
In the Philippines, when we cook Filipino food, we usually eat with other side dishes or choice of food. You will notice we put different dishes such as rice, meat, vegetables and noodle on one plate. It may seem too much, but this is normal in our Philippine culture.
For example, with this vegetable recipe, we eat it either with white rice or fried rice. To me, I like to serve this with my Shanghai fried rice which is Chinese style fried rice. In addition to that, I like to eat and serve along with my Beef Bistek Tagalog and Pancit Sotanghon Guisado Noodle.
Step by Step Instruction
The step to cook this delicious Filipino chop suey is easy and straight forward.
Firstly, I add three tablespoons of vegetable oil to the large pan. Once the oil is hot, add the chopped onion and garlic and give a stir. Next, add the chopped boneless chicken breast and have it sautéed till the chicken is cooked.
After that, I add the soy sauce and oyster sauce and then 1 cup of water. Once it started to boil, add the cut floret cauliflower, broccoli, and bell pepper. Lower the heat to let it simmer for 2 minutes or until the vegetables look cooked.
Next, add the carrots, and let it simmer for another 3 minutes or till it becomes soft. Add the cabbage and sesame oil and then stir to mix. Let it cook for additional 30 seconds and then add the cornstarch water mixture. Do not overcook the cabbage. Give a quick stir for less than 10 seconds before adding the cooked quail egg. Mix for one more time before turning off the heat.
Serve it with rice of your choice and other meat dishes.
To make this dish vegan friendly, simple remove the chicken breast and quail egg. Also, switch the oyster sauce with one teaspoon of brown sugar. This will make your chop suey a pure vegan dish.
You can add chicken liver, pork (I don’t eat that), or shrimp since these 3 are the most common meat.
You can add baby corn, sliced mushroom, or snow peas. They all taste delic
If you keep a cold temperature in the fridge, it can last up to 5 to 7 days. I don’t recommend placing it in the freezer since it will ruin the texture of the vegetables.
Other Vegetarian Filipino Dishes
Here are other delicious filipino vegetable foods to try at home