CHINESE BEEF CHOP SUEY RECIPE RECIPES

Name: Chop suey Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Filipino
Ingredients: 1/4 kilo broccoli (cut into florets); 1/4 kilo cauliflower (cut into florets); 1 large carrot (peeled and sliced); 1/2 cup chicharo (snow peas); 1/4 small cabbage (cut into 1-inch thick strips); 1 cup Chinese pechay; 1 small red bell pepper (seeded and cut into small pieces); 1 small bell pepper (seeded and cut into small pieces); 1/4 cup button mushrooms; 1 small onion (peeled and sliced); 2 cloves garlic (peeled and minced); 1 cup chicken thigh fillets (cut into 1-inch cubes); 1 tablespoon oyster sauce; ½ cup chicken liver (cut into 1-inch cubes); 5 pieces baby corn (halved crosswise); 10 quail eggs (hard boiled and peeled); 1 chicken cube; 1 cup shrimps; 1-1/2 teaspoons corn starch; 2 tablespoon Canola oil; salt and pepper to taste

CHOPSUEY RECIPE (CHOP SUEY) - PINOY RECIPE AT IBA PA

Chopsuey Recipe (Chop Suey) - Pinoy Recipe at iba pa image

Chopsuey Recipe is a popular Filipino-Chinese vegetable dish primarily made up of mixed vegetable with chicken, beef, and shrimp for extra flavor. A nutritious and an excellent vegetable dish for any special occasions.

Provided by Ed Joven

Categories Vegetable

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 21

Ingredients

1/4 kilo broccoli (cut into florets)
1/4 kilo cauliflower (cut into florets)
1 large carrot (peeled and sliced)
1/2 cup chicharo (snow peas)
1/4 small cabbage (cut into 1-inch thick strips)
1 cup Chinese pechay
1 small red bell pepper (seeded and cut into small pieces)
1 small bell pepper (seeded and cut into small pieces)
1/4 cup button mushrooms
1 small onion (peeled and sliced)
2 cloves garlic (peeled and minced)
1 cup chicken thigh fillets (cut into 1-inch cubes)
1 tablespoon oyster sauce
½ cup chicken liver (cut into 1-inch cubes)
5 pieces baby corn (halved crosswise)
10 quail eggs (hard boiled and peeled)
1 chicken cube
1 cup shrimps
1-1/2 teaspoons corn starch
2 tablespoon Canola oil
salt and pepper to taste

Steps:

In a Large sauce pan, add 3 1/2 cups of water, 1 teaspoon salt and simmer.
Also prepare a bowl with water and lots of ice for your vegetable ice bath.
Add carrots, bell pepper, young corn and snow peas (chicharo) cook for about 2 minutes.
Using a slotted spoon, remove the veggies from sauce pan and place it into a bowl of ice bath.
Add cauliflower and broccoli to the sauce pan and cook for about 3 minutes
Using a slotted spoon, remove the broccoli and cauliflower from sauce pan and place it into a bowl of ice bath.
Dissolve the Chicken Cube using water from the poaching liquid.
Set aside and reserve the poaching liquid.
Drain vegetables from the ice bath when they are cold.
Pour and heat Canola oil in a wok or large sauce pan.
Saute onions and garlic and cook until softened.
Add the sliced chicken and cook for 3 minutes.
Add the chicken liver and continue to cook for about 2 minutes or until the liver is cooked.
Pour the dissolved chicken cube and mix.
Pour 2 cups of the reserved poaching liquid and oyster sauce.
Cover the pan and bring to a boil and cook for 5 minutes.
Add the hardboiled quail eggs and mushrooms.
Add the shrimp and cook for 1 minute.
Drain the vegetables then add to the mixture
Gently stir the veggies to combine, and cook for about 5 minutes.
Add salt and pepper.
Add cabbage and chinese pechay.
Combine 1/4 cup of cold water and corn starch in a small bowl and stir until corn starch is dissolved.
Add the dissolved corn starch.
Gently stir the Chopsuey mixture.
Add corn starch mixture to pan, stirring gently.
Cook for about 2 minutes until the sauce has thickened.
Season with salt and pepper to taste.
Remove from the sauce pan or wok and place in a serving dish.

Nutrition Facts : ServingSize 1 cup, Calories 167 kcal, CarbohydrateContent 9.5 g, ProteinContent 16 g, FatContent 8 g, SaturatedFatContent 1.5 g, TransFatContent 0.5 g, CholesterolContent 36 mg, SodiumContent 560 mg, FiberContent 3 g, SugarContent 5 g

CHOPSUEY RECIPE (CHOP SUEY) - PINOY RECIPE AT IBA PA

Chopsuey Recipe (Chop Suey) - Pinoy Recipe at iba pa image

Chopsuey Recipe is a popular Filipino-Chinese vegetable dish primarily made up of mixed vegetable with chicken, beef, and shrimp for extra flavor. A nutritious and an excellent vegetable dish for any special occasions.

Provided by Ed Joven

Categories Vegetable

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 21

Ingredients

1/4 kilo broccoli (cut into florets)
1/4 kilo cauliflower (cut into florets)
1 large carrot (peeled and sliced)
1/2 cup chicharo (snow peas)
1/4 small cabbage (cut into 1-inch thick strips)
1 cup Chinese pechay
1 small red bell pepper (seeded and cut into small pieces)
1 small bell pepper (seeded and cut into small pieces)
1/4 cup button mushrooms
1 small onion (peeled and sliced)
2 cloves garlic (peeled and minced)
1 cup chicken thigh fillets (cut into 1-inch cubes)
1 tablespoon oyster sauce
½ cup chicken liver (cut into 1-inch cubes)
5 pieces baby corn (halved crosswise)
10 quail eggs (hard boiled and peeled)
1 chicken cube
1 cup shrimps
1-1/2 teaspoons corn starch
2 tablespoon Canola oil
salt and pepper to taste

Steps:

In a Large sauce pan, add 3 1/2 cups of water, 1 teaspoon salt and simmer.
Also prepare a bowl with water and lots of ice for your vegetable ice bath.
Add carrots, bell pepper, young corn and snow peas (chicharo) cook for about 2 minutes.
Using a slotted spoon, remove the veggies from sauce pan and place it into a bowl of ice bath.
Add cauliflower and broccoli to the sauce pan and cook for about 3 minutes
Using a slotted spoon, remove the broccoli and cauliflower from sauce pan and place it into a bowl of ice bath.
Dissolve the Chicken Cube using water from the poaching liquid.
Set aside and reserve the poaching liquid.
Drain vegetables from the ice bath when they are cold.
Pour and heat Canola oil in a wok or large sauce pan.
Saute onions and garlic and cook until softened.
Add the sliced chicken and cook for 3 minutes.
Add the chicken liver and continue to cook for about 2 minutes or until the liver is cooked.
Pour the dissolved chicken cube and mix.
Pour 2 cups of the reserved poaching liquid and oyster sauce.
Cover the pan and bring to a boil and cook for 5 minutes.
Add the hardboiled quail eggs and mushrooms.
Add the shrimp and cook for 1 minute.
Drain the vegetables then add to the mixture
Gently stir the veggies to combine, and cook for about 5 minutes.
Add salt and pepper.
Add cabbage and chinese pechay.
Combine 1/4 cup of cold water and corn starch in a small bowl and stir until corn starch is dissolved.
Add the dissolved corn starch.
Gently stir the Chopsuey mixture.
Add corn starch mixture to pan, stirring gently.
Cook for about 2 minutes until the sauce has thickened.
Season with salt and pepper to taste.
Remove from the sauce pan or wok and place in a serving dish.

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