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–+ servings
Finish dish of chop suey in a plate.

Filipino Chop Suey

Jomelyn Mauermann
Filipino Chop Suey is a popular stir-fried vegetable, meat, or seafood in the Philippines that has a Chinese influence and has been adopted to suit Filipino flavors. It is a tasty, savory, and healthy dish rich in thick umami sauce. It is a delicious main dish served over rice with other side dishes.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American, Chinese, Filipino
Servings 6 servings
Calories 208 kcal

Equipment

1 Wok

Ingredients
  

  • 4 tablespoons cooking oil
  • 12 medium shrimp
  • 4 cloves garlic minced
  • 1 medium yellow onion chopped
  • ½ pound pork shoulder sliced in bite sizes
  • 6 pieces baby bella mushrooms sliced
  • 1 cup broccoli chopped bite-size
  • 1 cup cauliflower chopped bite-size
  • 1 large carrot sliced thinly
  • 1 cup bell pepper chopped bite-size
  • 3 cups cabbage chopped bite-size

sauce

  • 3 tablespoons soy sauce
  • 2 tabelspoons oyster sauce
  • 2 tablespoons cornstarch
  • ½ cup water more if needed
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions
 

  • In a wok, heat two tablespoons of cooking oil and cook shrimp, sprinkle salt to season it. Cook until it changes to orange. It will take a minute or two for a perfect cook shrimp that is not overcooked and dry. Take it out and set it aside.
  • Add a few more splashes of cooking oil and cook minced garlic and chopped onion together until translucent. 
  • Add pork slices, a pinch of salt, and pepper. Stir fry these for 5-7 minutes or until the pork is tender and light brown.
  • Toss the mushrooms and cook for 2 minutes or until they caramelize a little bit.
  • Add carrots, broccoli, cauliflower, and bell pepper. Stir fry for a few minutes on high heat.
  • Add the cabbage and stir-fry for a minute.
  • Last but not least, combine soy sauce, oyster sauce, and cornstarch with half a cup of water. Dissolve the cornstarch mixture and add it in. If you want a more saucy chop suey, add a cup of water. Continue to stir until the sauce will thicken.

Notes

Recipe Notes:

  • Use fresh vegetables if possible: Use fresh vegetables to ensure that the dish is packed with flavors, nutrition, and crunchy texture. Some popular vegetables to include are cabbage, carrots, green beans, bell peppers, broccoli, and snow peas.
  • Cut the vegetables in uniform sizes. It’s important to cut the veggies into even sizes so that they cook evenly. This makes the dish look more visually appealing too.
  • Use high heat: When stir-frying the vegetables and meat, use high heat to achieve a crispy texture and to prevent the vegetables from becoming soft and mushy.
  • Season well: The sauce is what ties everything together in chopsuey. Make sure to season it well with soy sauce, oyster sauce, and other seasonings to give the dish a savory, umami flavor. For the thick sauce, use cornstarch, potato starch, or tapioca powder dissolved in water.
  • Add some crunch: Adding some fried wonton strips or crushed nuts on top of the dish can give it some added texture and flavor.
  • Serve hot: This dish is best served hot and fresh. Try to serve it immediately over warm rice after cooking.

Nutrition

Serving: 6servingsCalories: 208kcalCarbohydrates: 13gProtein: 14gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 44mgSodium: 756mgPotassium: 554mgFiber: 3gSugar: 5gVitamin A: 2995IUVitamin C: 86mgCalcium: 62mgIron: 2mg
Keyword chop suey Filipino, stir-fried vegetables
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