Savor The Flavor: Authentic Filipino Chop Suey Recipe

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Classic Filipino Chop Suey

Chop suey is a classic Filipino dish that is a favorite among many households. This recipe is a combination of various vegetables stir-fried with meat and a savory sauce. Here’s how to make it:

Ingredients:

Vegan Chop Suey (Filipino-Chinese Stir-Fried Vegetables in Thick Sauce)
Vegan Chop Suey (Filipino-Chinese Stir-Fried Vegetables in Thick Sauce)

1 lb pork, thinly sliced
1 cup shrimp, peeled and deveined
1 cup chicken liver, sliced
1 cup cauliflower, cut into florets
1 cup carrots, sliced
1 cup bell peppers, sliced
1 cup snow peas
1 cup cabbage, shredded
1 cup baby corn
1 onion, sliced
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp oyster sauce
1 cup chicken broth
2 tbsp cornstarch, dissolved in water
Salt and pepper to taste

Instructions:

Heat oil in a wok or large pan over medium heat.
Sauté garlic and onion until fragrant.
Add pork, shrimp, and chicken liver. Cook until browned.
Add vegetables (cauliflower, carrots, bell peppers, snow peas, cabbage, baby corn) and stir-fry for a few minutes.
Pour in soy sauce, oyster sauce, and chicken broth. Season with salt and pepper.
Simmer until vegetables are tender.
Thicken the sauce with cornstarch mixture.
Serve hot with steamed rice.

Spicy Seafood Chop Suey

For a twist on the classic chop suey recipe, try this spicy seafood version that will surely impress your guests. Here’s how to make it:

Ingredients:

1 lb mixed seafood (shrimp, squid, mussels)
1 cup broccoli florets
1 cup red bell pepper, sliced
1 cup green beans, chopped
1 cup carrots, sliced
1 onion, sliced
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp chili flakes
1 cup chicken broth
2 tbsp cornstarch, dissolved in water
Salt and pepper to taste

Instructions:

Heat oil in a wok or large pan over medium heat.
Sauté garlic and onion until fragrant.
Add mixed seafood and cook until halfway done.
Add vegetables (broccoli, bell pepper, green beans, carrots) and stir-fry for a few minutes.
Pour in soy sauce, hoisin sauce, and chicken broth. Season with salt, pepper, and chili flakes.
Simmer until vegetables are tender and seafood is cooked through.
Thicken the sauce with cornstarch mixture.
Serve hot with steamed rice.