Ingredients

  • Serves 6 people
  • 240 ml water

    20 g cornstarch

    5 cloves garlic

    1 onion, sliced

    1 tbsp fish sauce (or Patis)

    1 tsp sugar

    1 carrot, sliced in Rondelle cuts

    1 pc Chayote squash, peeled and sliced

    1 tbsp oyster sauce

    50g    cabbage

    1 red bell pepper, sliced

    1 green bell pepper, sliced

    1/2 tsp black pepper

    75g green beans, sliced diagonal

    150g Chinese cabbage, chopped 

    100g shrimp, peeled 

    100g pork belly, sliced 

Chop Suey
Recipe Courtesy of
Asian Food Network

Chop Suey

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Nothing says quick, easy yet delicious like a stir-fry and this Chinoy (that’s Chinese and Pinoy if you’re wondering) dish is perfect if you have had a long day at work and can’t be bothered to cook up something elaborate. Heaps of bite-sized vegetables pieces and meat or seafood are mixed and cooked in an umami slurry sauce, resulting in a nutritious and yummy side dish. As with most Filipino dishes, Chop Suey pairs well with a steaming bowl of white rice.
  • Easy
  • 12 min
  • 20 min
  • 15 min
  • 3 steps
  • 17 Ingredients
  • Easy
  • 3 steps
  • 17 Ingredients
  • 12 min
  • 20 min
  • 15 min

Instructions

  1. Cook the pork

    • Heat oil in a pan over moderate heat, sauté the onion and garlic for 2 to 3minutes.
    • Add 100g sliced pork belly and cook for 4 to 5 minutes, until light brown.
    Cook the pork


  2. Cook the shrimp

    • Add 100g shrimp and cook for 2 minutes.
    • Add carrots, Chayote squash and green beans. Stir fry for about 3 minutes.
    • Pour 250 ml water in and season with 1tbsp oyster sauce. 
    • Cover the pan and allow it to simmer for about 5 minutes, or until the vegetables are tender.
    • Next, add the cabbage, bell peppers and Chinese cabbage in and cook for about 1 minute


  3. Thicken the broth

    • In a separate bowl, combine 120ml water and 20g cornstarch to make a slurry.
    • Then pour the slurry into the pan and simmer until the sauce thickens, about 1 to 2 minutes.
    • Season with fish sauce, sugar and black pepper and pour it into a serving plate
    Thicken the broth


Plate and Serve!

Chop Suey is best enjoyed immediately with white rice.

Plate and Serve!
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    Ingredients
    • Serves 6 people
    • 240 ml water

      20 g cornstarch

      5 cloves garlic

      1 onion, sliced

      1 tbsp fish sauce (or Patis)

      1 tsp sugar

      1 carrot, sliced in Rondelle cuts

      1 pc Chayote squash, peeled and sliced

      1 tbsp oyster sauce

      50g    cabbage

      1 red bell pepper, sliced

      1 green bell pepper, sliced

      1/2 tsp black pepper

      75g green beans, sliced diagonal

      150g Chinese cabbage, chopped 

      100g shrimp, peeled 

      100g pork belly, sliced 

    Nutrition
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