history of Chop Suey
As I was doing my research on this recipe, I was surprised to learn that the claim lineage of this celebrated dish is calm unknown ! Yes, we know that it is an American-Chinese cuisine but there were so many accounts of how, when, and who started this dish that until now, are placid left unproved .
however, I saw a park vogue in those stories. This dish was slightly made randomly by mixing whatever available ingredients or leftovers were at that time and tossing it into a thick sauce- then viola ! – chop suey was invented !
Some historians claimed that this dish is primitively noodle-based kind of like Chow Mein. But I have constantly known this serve to be paired with rice. The one I made, of course, is the Filipino direction of making this mouth-watering serve that we eat with steamed with rice.
Reading: Easy Chop Suey Recipe – Foxy Folksy
What Ingredients to use ?
The dependable thing about cooking Chop Suey is that you can use as many varieties of vegetables, kernel, seafood, and other additions as you like. You can choose whatever you want or omit the ones you do not like .
This is the reason why Chop Suey has no demand formal definition. It is largely described as a “ stir-fry of vegetables, meat, and seafood that comes with a thick sauce. ”
Vegetable Options – You can use leftover vegetables on your electric refrigerator that needs to be cooked soon or harvest them newly from your own vegetable garden ! The most coarse vegetables used for this dish are boodle, carrots, onions, celery, bell pepper, cauliflower, broccoli, garlic, young corn whiskey, mushrooms, beans, bamboo shoots, and bean sprouts. On this recipe, I besides used Pak Choi and Sugar snaps impertinently picked from my backyard garden .
Meat Options – there are besides several meat options that you can choose from. Pork, beef, and wimp being the most favor ones. The ones made here in the Philippines normally include pork barrel or wimp liver, chicken heart, and gizzard .
Seafood Options – If you opt to add seafood on the already flavorful desegregate of your Chop Suey, the best options would be shrimps, prawns, scallops, squid, and mussels. You can besides add fish kernel cut in cubes .
Other Options – as if having a counter-full of veggies, kernel and seafood are not enough, some besides like adding case-hardened flinch eggs, and fried firm bean curd .
Foxy Tips for a Vibrant and Delicious Chop Suey
Do not overcook your veggies ! This is a big no-no when making this dish, you want vibrant and tender-crisp, not doughy and grey vegetables. therefore hold surely to be mindful of the cook time. It ‘s best to constantly cook the ones that take longer to soften then add the ones that cook quicker late .
Keep them vibrant and crisp. Another good lean that you can use is to parboil ( to drop your vegetables in boiling urine for a hour ) then pale ( submerge them in ice-cold body of water ) them. This process will preserve the plangency, spirit, and nutrients of these .
Use the right wok or skillet. Make certain that the size of your wok or frying pan is boastfully adequate to accommodate all the ingredients. Over-crowding your pan while cooking will result in steaming versus frying or frying and will make them soggy .
Still inspired to make more easy vegetable dishes? Try these:
Pinakbet or Pakbet is a Filipino medley of local vegetables like squash, eggplant, okra, yard-long beans, and bitter melon. Pork, shrimp paste, and tomatoes are used to give it its distinctive taste.
This stuffed Eggplant Parmesan is filled with beefy goodness and chunky tomatoes in marinara sauce. Topped with Parmesan cheese that turns golden and crunchy after baking.
This mixed vegetables with quail eggs recipe will turn your usual frozen mixed vegetable side dish extra special while keeping it quick and easy.
Easy Chop Suey Recipe
from
votes
This Chop Suey recipe is not just visually stunning with its myriad of vegetables and meats, it is also delicious and so healthy! It’s an easy stir-fry of colorful vegetables with thick yummy sauce good for special occasions or for an everyday healthy meal.
Prep Time:
10
mins
Cook Time:
10
mins
Total Time:
20
mins
Course :
Side Dish
Servings =
6
Print Recipe
Ingredients
- 2 tablespoons vegetable vegetable oil
- 2 cloves garlic minced
- 1 cup pork belly or chicken – sliced into dilute strips
- 1 cup shrimps
- 2 tablespoons cornstarch – dissolved in 1 cup body of water
- 3-4 tablespoons oyster sauce
- ¼ teaspoon ground pepper
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 culture medium carrot – sliced diagonally
- 1 cup sugar snap or snow peas
- 1
small bell pepper – cut into diagonal cubes
- 1 bunch pak choi – cut into smaller pieces
- 1 medium red onion – cut into 4
- 3-4 pieces mushroom – each swerve into 3-4 slices
- 5 pieces young corn – each cut diagonally into 2
- salt as needed
Instructions
-
In a wok or big skillet, heat oil over medium heat. Saute garlic until softened. Add the pork belly slices and cook, stirring regularly, until all sides are done. Add the shrimps and do the same.
-
Pour the cornstarch mixture into the wok and add the oyster sauce and ground pepper and bring to a boil. Doing this from the beginning keeps the veggies crisp and helps prevents over-cooking them. Take out the shrimps.
- Add the first batch of vegetables : broccoli, cauliflower, carrots and sugar snap peas and cook covered for about 2-3 minutes .
-
Add the rest of the vegetables and cook for another 2-3 minutes or until vegetables are tender-crisp and the sauce has thickened. Add the shrimp back. Season with salt if still needed. Serve hot.
Nutrition
Calories:
340
kcal
Carbohydrates:
15
g
Protein:
13
g
Fat:
27
g
Saturated Fat:
12
g
Cholesterol:
82
mg
Sodium:
536
mg
Potassium:
770
mg
Fiber:
4
g
Sugar:
5
g
Vitamin A:
8612
IU
Vitamin C:
114
mg
Calcium:
210
mg
Iron:
3
mg
Have you tried this recipe ?
Read more: Nepali Style Chowmein
Mention @ foxyfolksy or tag # FoxyFolksyRecipes This recipe was originally published in July 2016. Updated in August 2020 to include raw photos, more tips, and a recipe television .
