As an Amazon Associate I earn from qualifying purchases.
Chopsuey is a popular and flavorful stir-fry dish originating from Chinese cuisine but has become a favorite in various Asian and Western countries. The dish typically consists of a colorful mix of vegetables such as carrots, bell peppers, cabbage, broccoli, and bean sprouts, along with meat (usually chicken, pork, shrimp, or beef) or tofu, all cooked in a savory sauce. The vegetables are stir-fried until they’re tender-crisp, and the sauce is thickened to coat the ingredients, creating a delicious and satisfying meal. Chopsuey is often served over steamed rice, making it a well-rounded and delightful culinary experience. It’s a versatile dish, allowing for various ingredient combinations to suit individual tastes.
Filipino Cookbooks:
Here’s a classic recipe for Chopsuey:
Easy Chopsuey Recipe
Course: MainCuisine: FilipinoDifficulty: EasyChopsuey is a popular and flavorful stir-fry dish originating from Chinese cuisine but has become a favorite in various Asian and Western countries.
Ingredients
1 lb (450g) boneless chicken breast or boneless pork, thinly sliced
2 tablespoons vegetable oil
2 cloves garlic, minced
1 small onion, thinly sliced
1 cup carrots, julienned
1 cup bell peppers (any color), thinly sliced
1 cup broccoli florets
1 cup cauliflower florets
1 cup cabbage, shredded
1 cup bean sprouts
1/4 cup oyster sauce
2 tablespoons soy sauce
1 tablespoon cornstarch (mixed with 2 tablespoons water)
1/2 teaspoon ground black pepper
Cooked rice, for serving
Directions
- Heat the vegetable oil over medium heat in a large wok or pan. Add the minced garlic and sliced onions, and sauté until they become fragrant and lightly browned.
- Add the thinly sliced chicken or pork to the wok. Stir-fry until the meat is cooked through and slightly browned. If using both chicken and pork, cook them separately and then combine them in the wok.
- Add the julienned carrots and sliced bell peppers to the wok. Stir-fry for about 2 minutes until they start to soften.
- Toss in broccoli, cauliflower, and shredded cabbage. Continue to stir-fry for an additional 2-3 minutes until all the vegetables are tender-crisp.
- Pour in the oyster sauce and soy sauce. Mix everything together until the vegetables and meat are coated in the sauce.
- Add the bean sprouts to the wok and give it a quick toss to incorporate.
- In a small bowl, mix the cornstarch with water to create a slurry. Pour the slurry into the wok, stirring continuously, until the sauce thickens and coats the ingredients evenly.
- Season with ground black pepper to taste.
- Remove the Chopsuey from the heat. Serve hot over cooked rice.
Recipe Video
Other VEGETABLE recipes may be found HERE.
Let me know what you think and enter your comments below!
IMAGE SOURCE: Derk29, CC BY-SA 4.0, via Wikimedia Commons
Amazon and the Amazon logo are trademarks of Amazon.com, Inc, or its affiliates.
