Chopsuey or Chop Suey is a dish made-up of meat (chicken or pork) and seafood (shrimp or fish) cooked with different kinds of vegetables. This dish is considered to be of Chinese origin but there are claims that Chopsuey is of American – Chinese origin that was made famous by Chinese immigrants in America.
In the Philippines, Chopsuey is a common dish and considered to be one of the top vegetable dishes. The local variation includes chicken liver, shrimp, and seasoned vegetables.
I usually thicken the sauce of my Chopsuey to bring out its Chinese influence. Do you prefer it the same way? Let me know what you think by commenting on the box below this post.
- 1/4 lb shrimp
- 1/2 lb boneless chicken
- 1 tsp garlic
- 2 tsp cornstarch
- 1 tbsp oyster sauce
- 1/2 piece cabbage, quartered
- 1 cup green bell pepper,sliced
- 1 cup red bell pepper, sliced
- 1 small cauliflower, cut into small pieces
- 1 ½ cup snow peas
- 1 cup carrots, sliced
- 1 cup onion, diced
- 1 cup chicken liver, sliced
- Shrimp juice (derived by crushing the head of the shrimp) or use shrimp bouillon
- 1 1/4 cup water
- salt and pepper
- Saute the garlic and onion
- Add the boneless chicken and saute for 2 minutes
- Put-in the chicken liver and let cook for 3 minutes more
- Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the pot and simmer for 5 minutes.
- Add the shrimp then sprinkle some salt and pepper.
- Add the oyster sauce and simmer for 2 minutes.
- Put-in the cauliflower and cabbage then mix well
- Add the carrots,snow peas, and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked
- Dilute the cornstarch in 1/4 cup of water then pour mixture in the pot. Mix well.