Chop Suey
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
214 kcal
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Course
Main Course
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Cuisine
Filipino
Chop Suey
Description
This Chop Suey recipe blends shrimp, pork, and chicken slices with a vibrant mix of vegetables such as cauliflower florets, sliced carrots, snow peas, baby corn, and dual-colored bell peppers. The dish starts with pan-frying shrimp briefly, then sautéing onions and garlic before browning the pork and chicken. The addition of soy sauce and oyster sauce provides savory depth, balanced by a simmer in water to meld flavors and cook ingredients evenly.
The vegetables are added in stages to maintain their individual textures—firmer veggies like cauliflower and carrots first, followed by quicker-cooking cabbage tossed in near the end. Boiled quail eggs and a cornstarch slurry are incorporated last to thicken the sauce and add visual interest and protein variety.
Chop Suey pairs well as a hearty entrée served with steamed rice or noodles. The use of fresh ingredients and careful timing ensures the veggies remain crisp and the meats tender.
Notes suggest thin slicing meats to speed cooking and tenderize, using fresh boiled quail eggs over canned for better flavor, and including both red and green bell peppers to brighten appearance.
Ingredients
- 7 pieces Shrimp cleaned and deveined
- 3 ounces pork sliced
- 3 ounces chicken breast sliced, boneless
- 1 ½ cup cauliflower florets
- 1 piece carrot sliced crosswise into thin pieces
- 15 pieces snow peas
- 8 pieces baby corn
- 1 piece red bell pepper sliced into squares
- 1 piece green bell pepper sliced into squares
- 1 ½ cups cabbage chopped
- 12 pieces quail eggs boiled
- 1 piece yellow onion sliced
- 4 cloves garlic crushed
- ¼ cup soy sauce
- 1 ½ tablespoons oyster sauce
- ¾ cup water
- 1 tablespoon cornstarch diluted in ½ cup water
- ¼ teaspoon black pepper ground
- 3 tablespoons neutral cooking oil generic cooking oil
Instructions
- Heat oil in a wok or pan.
- Pan fry the shrimp for 1 minute per side. Remove from the wok. Set aside.
- Saute onion. Add garlic and continue to saute until the onion becomes soft.
- Add pork and chicken. Stir fry until light brown.
- Add soy sauce and oyster sauce. Stir.
- Pour water. Let boil. Cover and cook in medium heat for 15 minutes.
- Add cauliflower, carrots, bell peppers, snow peas, and young corn. Stir.
- Add cabbage. Toss. Cover and cook for 5 to 7 minutes.
- Put the pan-fried shrimp into the pot and add ground black pepper.
- Add the boiled quail eggs and cornstarch diluted in water. Toss.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Notes
- Slice all meats thinly for quick cooking and to keep them tender.
- Use fresh boiled quail eggs rather than canned for a more natural taste.
- Incorporate red and green bell peppers to enhance the dish's color and appeal.
- Avoid overcooking vegetables to preserve their crisp texture.
- Adding baby corn or young corn improves flavor and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 214kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 30mg | 10% |
| Sodium | 1075mg | 45% |
| Potassium | 257mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1085IU | 22% |
| Vitamin C | 74.5mg | 83% |
| Calcium | 52mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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