Chopsuey recipe is very easy to do.
It looks and is a “healthy dish”, being made mostly of vegetables; but as a kid back then, I remember enjoying chopsuey because it of its enticing colors and thick sauce. Somehow, it seems fun to eat. Also, it closely resembles the pancit recipe, another Filipino food that I so love eating!
For this post, I am using some shrimps, a few fish balls and pork liver.
This vegetable recipe is a quick one to cook since most of its ingredients are sensitive to heat. If you’re using pork, you’d like to cook it for at least 10 minutes in the pan with the garlic and onions. Since I’m using proteins that are quick to cook, I put my heat under medium (nearly gearing towards high) so that I don’t overcook the dish.
It’s the prepping for the ingredients that takes a while for this dish. You need to cut several vegetables (at least the ones I have here) in cooking chopsuey. Some add other veggies such as broccoli, baby corn and button mushrooms (not a vegetable, yes.). So, you may need to allot extra time for the preparation when you decide to cook this dish.
Enough of that, here’s how CookingLikeaPro.net do it!
- ¼ whole Cabbage ¼ of a whole at least, cut in shreds
- 200 g Snap beans 200g at least, cut diagonally
- 1 whole Carrots 1 whole, julienned
- ½ whole Bell peppers red or green or both, ½ of whole, cut diagonally
- ¼ whole Cauliflower ¼ of a whole at least, cut in small parts
- Chinese celery Kinchay (optional but desired), cut into bits
- 1 whole Onions 1 whole, cut in shreds
- 5-7 cloves Garlic crushed and chopped
- 4 heads Shrimps 4 heads at least, heads detached and bodies cut
- 100 g Pork liver 100g at least, cut in small pieces
- 5 pieces Fish balls optional, 5 pieces at least, cut in halves
- 2-3 tbsp Oyster sauce
- ½ tbsp Soy sauce
- ½ cup Water
- 1 tbsp Cornstarch dissolved in water
- Fish sauce to taste
- Pepper to taste
- Cooking oil
- Put oil in a heated wok.
- Saute the garlic under medium heat.
- When it turns golden, put in the onions.
- Put the heat to low. Continue stirring the dish.
- Put in the shrimp heads. Crush them against the wok to release more flavors.
- Add in the liver. It cooks very quickly so continue stirring on.
- When the liver changes, add in the fish balls.
- Turn the heat back on to medium.
- Add the soy sauce and oyster sauce. Stir.
- Add the vegetables one by one – carrots, beans, cauliflower and the cabbage.
- Add in the water.
- When the water boils, add in the dissolved cornstarch.
- Add in the bell peppers. Continue stirring.
- Season with fish sauce and pepper.
- Turn off the heat and do not cover the dish.
- Serve while hot with steamy rice.
Tips and Tricks
Cooking Tips for Perfect Chopsuey
Getting your Chopsuey just right can be a bit of a balancing act, but with these tips, you’ll be serving up a storm in no time:
- Veggie Vibrance: The key to a great Chopsuey lies in the freshness of your vegetables. Go for a rainbow assortment—think bell peppers, carrots, and snow peas—to ensure a variety of textures and flavors.
- Meat Matters: If you’re adding meat, make sure it’s thinly sliced so it cooks quickly and evenly. Chicken, pork, or beef are all excellent choices.
- Sauce Sensation: The sauce brings the whole dish together. A combination of soy sauce, oyster sauce, and a hint of sesame oil can create that authentic taste we all crave.
- Stir-Fry Speed: Chopsuey is a quick dish, so have all your ingredients prepped and ready to throw into the wok. High heat and fast cooking are your best friends here.
Got questions? I’ve got answers!
- Can I make Chopsuey vegetarian? Absolutely! Just skip the meat and load up on those veggies. Tofu makes a great protein addition too.
- What’s the best way to thicken the sauce? A little cornstarch slurry goes a long way. Mix cornstarch with water and add it to your sauce for that perfect consistency.
- How do I keep my Chopsuey from getting soggy? Don’t overcook your veggies. You want them to retain a bit of crunch for that signature texture.
Serving Suggestions for Your Chopsuey Feast
When it comes to serving Chopsuey, I like to keep it simple yet sophisticated. A bed of fluffy jasmine rice makes the perfect base for your stir-fry masterpiece. For a low-carb option, cauliflower rice works wonders too. And let’s not forget a sprinkle of chopped green onions and a few sesame seeds for garnish—because we eat with our eyes first, right?
So there you have it, my take on crafting a delightful Chopsuey experience at home. Whether it’s a weeknight dinner or a special gathering, this dish is sure to impress. Remember, cooking is all about putting your own spin on things, so feel free to get creative and make it your own. Happy cooking, and may your Chopsuey be as joyous and colorful as a festival!
Until next time, keep those best woks sizzling and your passion for food burning bright!