I used to push vegetables around my plate until my Lola introduced me to her special Chop Suey recipe. This colorful medley of crisp vegetables, tender pork, liver, and plump shrimp transformed my relationship with healthy eating. It’s the dish that finally made me fall in love with vegetables/
The secret lies in the velvety oyster-soy sauce that coats every ingredient perfectly, making even the most vegetable-hesitant family members come back for seconds.
This tried-and-tested Filipino Chop Suey recipe is the perfect gateway to enjoying vegetables for picky eaters, while still delivering that authentic Filipino-Chinese restaurant taste right in your home kitchen.
With its balance of premium proteins and colorful vegetables, it’s become my go-to recipe for both family dinners and special occasions.
Why You’ll Love This Recipe
- Perfect balance of textures from crisp vegetables and tender meat
- Nutrient-rich with a variety of colorful vegetables
- Versatile recipe that can be customized based on available ingredients
- Restaurant-quality dish perfect for special occasions
- Budget-friendly way to feed a family
- Excellent make-ahead dish for busy weeknights
Filipino Chop Suey (Chopsuey) Recipe
Equipment
- Large wok or deep frying pan (for even heat distribution and easy stir-frying)
- Sharp knife and cutting board (for uniform vegetable cuts)
- Medium-sized bowls (for ingredient preparation)
- Measuring cups and spoons (for precise measurement)
- Wooden spoon or spatula (for stir-frying)
- Strainer (for washing vegetables)
- Small bowl (for cornstarch slurry)
Ingredients
For the Protein
- 250 g kasim pork shoulder [Baboy na Kasim], cut into thin strips
- 250 g pork liver [Atay ng Baboy] sliced
- 250 g medium shrimp [Hipon] peeled and deveined
- 6 quail eggs [Itlog ng Pugo] boiled and peeled
For the Vegetables
- 2 medium potatoes [Patatas] julienned
- 2 carrots [Karot] diagonally sliced
- 1 head broccoli [Brokoli] cut into florets
- 1 cauliflower head cut into florets
- 1 can young corn [Mais] drained
- 1/2 cup snow peas [Sitsaro] ends trimmed
- 1/2 cup Baguio beans cut diagonally
- 1 medium bell pepper [Paminta] julienned
For the Aromatics
- 4 cloves garlic [Bawang] crushed
- 1 medium onion [Sibuyas] chopped
For the Sauce
- 3 tablespoons soy sauce [Toyo]
- 1 small pack 80g oyster sauce [Sarsa ng Talaba]
- 3 tablespoons all-purpose flour or cornstarch [Harina o Gawgaw]
- 3 cups water
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients for an efficient cooking process: slice your kasim (pork shoulder) and atay (liver) into thin, uniform pieces. Shell and devein the hipon (shrimp), and prepare your gulay (vegetables) – julienne the patatas (potatoes) and carrots, cut the brokoli (broccoli) and koliplor (cauliflower) into even florets, trim the sitsaro (snow peas) and slice the Baguio beans diagonally. Dice your bell pepper, crush the bawang (garlic), and chop the sibuyas (onions). Mix your cornstarch or flour with 1 cup of cold water until smooth with no lumps.
- Heat 2 tablespoons of cooking oil in a large kawali (wok) or deep pan over medium-high heat (350°F/175°C). Gisa (sauté) the crushed garlic until light golden and fragrant, about 30 seconds. Add the chopped onions and bell peppers, continuing to sauté until the onions become translucent, about 1-2 minutes.
- Add the sliced pork to the pan and season with 1 tablespoon of toyo (soy sauce). Igisa (stir-fry) for 5 minutes until the meat starts to brown. Pour in the remaining water and soy sauce, bringing the mixture to a boil. Lower the heat to medium (325°F/160°C) and let it simmer for 15-20 minutes, or until the pork becomes malaman (tender).
- Once the meat is tender, increase the heat back to medium-high. Add the carrots and potatoes first, letting them cook for 3 minutes. Add the broccoli, cauliflower, and Baguio beans next, cooking for another 2 minutes to maintain their crunch. These vegetables should be lutong-luto pero malutong pa (cooked but still crisp).
- Add the sliced liver and shrimp to the pan. Cook for 2 minutes until the shrimp turns pink and the liver is just cooked through. Add the snow peas and young corn. Slowly pour in your prepared cornstarch slurry while continuously stirring to achieve a smooth, thick sauce. Add the pre-boiled itlog ng pugo (quail eggs). Season with salt and pepper to taste.
- Let everything simmer for 3 final minutes until the sauce becomes malapot (thick) and glossy, and all vegetables are cooked but still retain their crunch. The vegetables should be maluto pero hindi lanta (cooked but not wilted). Serve your Chopsuey immediately while mainit-init pa (still hot), perfect with steaming white rice. For added taste, you can serve it with patis (fish sauce) or extra toyo on the side.
- Remember to not overcook the vegetables to maintain their nutrients and crisp texture. Your Chopsuey is perfect when the sauce is thick enough to coat the back of a spoon, the vegetables are still vibrant in color, and the meat is tender. Mahalaga din na pantay-pantay ang pagkakaluto (even cooking is important), so make sure all your ingredients are cut uniformly.
Tips from Lola’s Kitchen
- Blanch broccoli and cauliflower separately if you want them extra crispy
- Cut vegetables in similar sizes for even cooking
- Don’t overcook the vegetables to maintain their nutrients and crunch
- Add liver last to prevent it from becoming tough
- Use cold water for the cornstarch slurry to prevent lumps
Traditional Serving Suggestions
- Serve hot with steamed white rice
- Pair with calamansi or lemon on the side
- Can be served as part of a larger Filipino feast
- Traditional accompaniments include patis (fish sauce) or soy sauce
Troubleshooting
- Sauce too thick: Add hot water gradually while stirring
- Sauce too thin: Mix additional cornstarch with cold water and add gradually
- Vegetables too soft: Reduce cooking time and maintain high heat
- Meat tough: Slice meat against the grain and don’t overcook
Ingredient Alternatives
- Protein options: chicken, beef, tofu
- Vegetable substitutions:
- Chinese cabbage for broccoli
- Green peas for snow peas
- String beans for Baguio beans
- Sauce alternatives:
- Cornstarch for flour
- Hoisin sauce + water for oyster sauce
- Liquid aminos for soy sauce
Storage & Reheating
- Storage:
- Refrigerate in airtight container for up to 3 days
- Freeze for up to 1 month
- Reheating:
- Stovetop: Heat in pan with splash of water
- Microwave: 2-3 minutes, stirring halfway
- Don’t reheat more than once
Variations
- Seafood Chopsuey:
- Use mixed seafood (squid, fish fillet, mussels)
- Add seaweed for umami
- Vegetarian Chopsuey:
- Replace meat with mushrooms and tofu
- Use vegetarian oyster sauce
- Chinese-Style:
- Add bamboo shoots and water chestnuts
- Use sesame oil for finishing
FAQs
Q: Why are my vegetables losing their color? A: Don’t overcook them. Add them in stages and maintain crisp-tender texture. Q: Can I prepare this in advance? A: Yes, but slightly undercook vegetables. Reheat gently to maintain texture. Q: How do I prevent the sauce from becoming lumpy? A: Always mix cornstarch with cold water before adding to hot liquid. Q: Is it okay to use frozen vegetables? A: Yes, but add them later in cooking process and reduce cooking time.
Nutrition
The Story Behind Filipino Chop Suey
Filipino Chop Suey, known locally as “Chopsuey,” tells a fascinating story of cultural adaptation and culinary innovation. While many believe this dish originated in China, its journey to becoming a Filipino household staple reveals how our local cuisine embraces and transforms international flavors. The name “chop suey” comes from the Cantonese words “tsap seui,” meaning mixed pieces or odds and ends, perfectly describing this colorful medley of vegetables and proteins.
Unlike its American-Chinese counterpart, Filipino Chop Suey has evolved to suit our local palate. We’ve made it distinctly our own by incorporating ingredients like quail eggs and pork liver – elements rarely found in other versions around the world. This adaptation showcases the Filipino talent for taking foreign dishes and enhancing them with local ingredients and cooking techniques, creating something uniquely delicious and familiar to our taste buds.
The dish gained popularity in Philippine households during the 1960s and 1970s, coinciding with the rise of Chinese restaurants in major cities. Home cooks began recreating this restaurant favorite, adding their personal touches and passing down their versions through generations. What makes our Chopsuey special is how it reflects the Filipino value of “sarap at sustansya” – the perfect balance of deliciousness and nutrition. It’s become a clever way for Filipino parents to encourage their children to eat vegetables, as the savory sauce and mix of textures make the vegetables more appealing.
Today, Filipino Chop Suey stands as a testament to our cuisine’s adaptability and our love for communal dining. Whether served at family gatherings, fiestas, or simple weekday dinners, it represents the Filipino tradition of bringing people together around a nutritious, satisfying meal. Its popularity has endured because it embodies what Filipino cooking is all about – transforming simple ingredients into something extraordinary that nourishes both body and soul.
This beloved dish continues to evolve in modern Filipino kitchens, with each family adding their own twist while maintaining its essential character. Whether made by Lola in her traditional kitchen or by young home cooks in their contemporary spaces, Filipino Chop Suey remains a cherished part of our culinary heritage, proving that some of the best dishes are those that bring together the best of different culinary worlds.
