Chop Suey Recipe

This Filipino chop suey recipe is quick, simple and goes perfectly well with steamed rice. A stir-fry of an assortment of vegetables, meat, and rich thick sauce!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Chinese, Filipino

Keyword: chop suey, chop suey recipe

Servings: servings

Calories: 279kcal

Author: Mia

Ingredients

3 tbsp vegetable oil
1 large red onion sliced
3 cloves garlic chopped
180 g chicken breast cut into strips
200 g shrimps un-shelled, deveined (save shells for stock)
2 cups shrimp stock
3 tbsp soy sauce
2 tbsp oyster sauce
1/2 tsp salt
1/2 tsp ground black pepper
1 medium carrot sliced crosswise into thin pieces
2 cups cauliflower
1 pc red bell pepper sliced into squares
2 cups broccoli save stem and cut into strips
3 bunch bok choy
1/2 medium-sized cabbage
1 1/2 tbsp cornstarch diluted in 1 tbsp water slurry or thickening agent
1 cup quail eggs hard boiled

Instructions

Hard boil quail eggs and peel off shells when cool to touch. Set aside. Boil shrimp shells in 2 cups water then discard shells and save stock for later use.
1 cup quail eggs
Heat oil in a wok or pan over medium-high heat, Tip in shrimps and cook for 1 minute on each side. Remove shrimps from wok and set aside.
3 tbsp vegetable oil, 200 g shrimps
Sauté onion until translucent then sauté garlic until fragrant. Add chicken strips and cook until light brown in color.
1 large red onion, 3 cloves garlic, 180 g chicken breast
Pour, oyster sauce, soy sauce, salt, pepper and shrimp stock. Stir and simmer for 3 minutes over medium heat.
2 cups shrimp stock, 3 tbsp soy sauce, 2 tbsp oyster sauce, 1/2 tsp salt, 1/2 tsp ground black pepper
Add carrots, cauliflower, and broccoli stem. Mix then cover with a lid and let simmer for 5 minutes.
1 medium carrot, 2 cups cauliflower
Add broccoli and red bell peppers, mix then cover with a lid and let simmer for 5 or until tender and crisp.
2 cups broccoli, 1 pc red bell pepper
Add bok choy and cabbage then stir to incorporate. Add slurry (thickening agent) and stir until sauce thickens.
3 bunch bok choy, 1/2 medium-sized cabbage, 1 1/2 tbsp cornstarch diluted in 1 tbsp water
Cover with lid and simmer for another 5 minutes or until cabbage is limp. Add the cooked shrimps and hard boiled quail eggs and mix to incorporate.
Transfer chop suey in a serving dish and serve while warm with rice. Bon appetit!

Nutrition