Chopsuey

Chopsuey is a Filipino‑Chinese vegetable stir‑fry dish made with a mix of fresh vegetables, meat or seafood, and a savory sauce. It’s vibrant, healthy, and flexible — often cooked with chicken, pork, shrimp, or just vegetables. The name comes from the Chinese phrase “tsap sui” meaning “mixed bits,” which perfectly describes its medley of ingredients.

Ingredients:

For the Stir‑Fry

• Chicken breast or pork (sliced thinly) — optional, can use shrimp or tofu
• Cooking oil
• Cloves garlic, minced
• Small onion, sliced
• Carrot, sliced diagonally
• Cup cauliflower florets
• Cup broccoli florets
• Cup young corn (sliced)
• Cup snow peas (sitsaro)
• Cup cabbage, chopped
• Cup bell pepper, sliced
• Cup quail eggs (boiled, optional)

For the Sauce

• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 cup chicken broth (or water + bouillon)
• 1 tsp cornstarch mixed with 2 tbsp water (slurry, for thickening)
• Salt and pepper to taste

Instructions:

Step 1: Prepare Protein

1. Heat oil in a wok or pan.
2. Sauté garlic and onion until fragrant.
3. Add chicken/pork/shrimp and cook until lightly browned.

Step 2: Add Vegetables

1. Add carrots, cauliflower, and broccoli first (they take longer to cook).
2. Stir‑fry for 2–3 minutes.
3. Add young corn, snow peas, cabbage, and bell pepper.
4. Toss quickly to keep vegetables crisp.

Step 3: Make Sauce

1. Pour in chicken broth, oyster sauce, and soy sauce.
2. Simmer for 2 minutes.
3. Add cornstarch slurry to thicken.
4. Season with salt and pepper.

Step 4: Finish and Serve

1. Add boiled quail eggs if using.
2. Stir everything together until coated with sauce.
3. Serve hot with steamed rice.