How to Cook Chopsuey
A classic and hugely popular Filipino recipe, Chopsuey is a stir-fry dish made of mixed vegetables in a thickened and perfectly seasoned white or light brown sauce with meat like pork, chicken and shrimp added to make it substantial. Serve with rice for a tasty, wholesome and complete meal!
Equipment
- Wok or deep Skillet
Ingredients
- ½ cup
water
- 4 tbsp
cornstarch
- 1 tbsp fish sauce or soy sauce
- ½ tsp sugar
- 4 cloves
garlic
- 1 onion
- 1 pound
chicken breast,
sliced thinly
- 1 cup carrots, sliced thinly
- 1 cup broccoli
- 1 cup cauliflower
- 1 cup young corn, sliced diagonally
- 2 cups water or chicken broth
- 2 tbsp oyster sauce, or to taste
- 2 cups cabbage, chopped
- 1 red bell pepper, chopped
- salt and pepper, to taste
- A few drops toasted sesame oil,
Instructions
- In a small bowl combine the cold water and cornstarch. Season with fish sauce or soy sauce and sugar. Set aside.
- Heat oil to medium in a large wok or deep skillet. Sauté the garlic briefly just until its aromatic and has turned light brown in color. Add onion and continue to stir-fry for another minute. Add the chicken and cook until the chicken turns white.
- Add the carrots, broccoli, cauliflower, and young corn. Stir-fry for 1-2 minutes. Add the water or chicken broth. Give it a quick stir. Season with oyster sauce. Cover the wok or skillet and allow to simmer for 3-4 minutes or just until the vegetables are crisp-tender (not mushy). Uncover and dd the cabbage and bell pepper and cook just until the cabbage wilts.
- Add the seasoned cornstarch to the mix. Cook just until the sauce thickens to your liking. Season with a little salt and pepper, to taste. Turn-off heat and drizzle with a few drops of sesame oil. Serve immediately with rice.
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