Last Updated on
Chop Suey is a popular Filipino dish prepared by stir-frying meat and vegetables in a starch-thickened sauce. This vegetable dish is a popular item in restaurant and catering menus. Chop Suey is a healthy, quick and easy to prepare dish you can whip up in your kitchen for under 30 minutes.
How do you cut vegetables for Chop Suey?
Vegetables for chop suey should be cut into medium, bite-sized chunks. Vegetables are prone to overcooking if they are cut too small. You can use any vegetable you like but the most common vegetables added to this dish are broccoli, carrots, chayote, green peas, bell peppers, mushrooms, and young corn.
How to cook vegetables for Chop Suey
There are two ways on how you can cook the vegetables for chop suey. The first is what I call the traditional method which is done by adding the vegetables directly into the pan after the meat has been stir-fried. The second method is done by blanching all the veggies first in hot water. This will make the vegetables tender-crisp and enhance its color. After the vegetables have been blanched, you just have to add it to the stir-fried meat and sauce mixture, stir for just a few seconds and remove immediately from heat to avoid overcooking the vegetables.
What is Chop Suey sauce made of?
To prepare the Chop Suey sauce, saute minced garlic and onions in oil until fragrant and light brown. Add the meat and then stir-fry until lightly browned. Season the meat with salt, black pepper, oyster sauce, soy sauce and shrimp broth cubes (optional). Add water and let it simmer for a few minutes. Lastly, add the slurry (cornstarch and water) to thicken the sauce and its done.
- 2 tablespoons olive oil or cooking oil
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 cup skinless chicken breast, sliced thinly
- 1 cup prawns, deveined and tail intact
- ¾ cup button mushrooms, sliced
- ¼ teaspoon salt
- dash of black pepper
- 1 shrimp broth cube
- 1 tablespoon oyster sauce
- ¾ cup water
- ½ broccoli head, chopped
- 1 medium carrot, sliced
- ½ medium capsicum, sliced
- slurry (1/4 cup water + 1 tbsp cornstrach)
- 1½ tbsp butter
- Heat oil in a large skillet over medium heat. Saute onions and garlic until light brown and fragrant.
- Add the chicken breast and saute for a minute. Add in the shrimps and mushrooms and saute for another minute until shrimp becomes opaque and pinkish.
- Season the mixture with salt, black pepper, oyster sauce and shrimp cubes. Add 3/4 cup water and cover to let it boil.
- When the sauce starts bubbling, add-in all the vegetables. Stir-fry for 1-2 minutes or until the vegetables are cooked.
- Add the slurry and butter to the mixture. Stir until well blended and the sauce starts to thicken.
- Remove from heat and serve immediately. Enjoy!