Chopsuey is a favorite dish of Filipinos that is comprised of mixed vegetables with either chicken, pork, beef, shrimp or fish in a starch-thickened sauce.
The colorful legend of chopsuey dates back to the 1800’s. It has been widely researched but have resulted in conflicting and undocumented stories. One of the most widely believed is that it was invented in America by Chinese immigrants and made popular by Chinese-American restaurants.
Another more plausible story is that it is originally from China, where it was known as “tsap seui” (miscellaneous leftovers), which is common in Taishan in the Guandong Province (Canton).
Whatever the real story is, this dish is healthy and delicious.
INGREDIENTS
- 1/2 pound chicken, sliced thinly
- 1/2 pound shrimp, shelled & deveined
- 1/2 pound chicken liver, separated into pieces
- 24 quail eggs, hard boiled and peeled
- 1 large carrot, sliced into flowerettes
- 1 cup broccoli florets
- 2 cups cauliflower florets
- 1/2 pound snow peas (sitsaro), ends removed
- 1 red bell pepper, strips
- 1 yellow bell pepper, strips
- 2 stalks celery, sliced diagonally
- 3 cups cabbage, shredded
- 5 cloves garlic, minced
- 1 large onion, diced
- 2 cups chicken broth
- 2 tablespoons cornstarch, dissolved in 1/4 cup cold water
- 2 tablespoons oyster sauce
- 2 tablespoons sesame oil
- Salt & pepper to taste
INSTRUCTIONS
- In a large pan or wok, saute the garlic and onions.
- Add the sliced chicken and liver and stir-fry for 1 minute.
- Pour in the chicken broth and let boil.
- Add the carrot and oyster sauce. Cook for 2 minutes.
- Mix in the rest of the veggies except the cabbage. Simmer for 10 minutes.
- Add the cabbage and shrimp. Cook for 5 minutes more.
- Stir in cornstarch mixture and cook until thickened.
- Correct seasonings with salt and pepper.
- Gently toss in hard-boiled quail eggs and heat through.
- Drizzle sesame oil and mix thoroughly.
- Turn off heat.
Enjoy!
Credits to: m.facebook.com/bellahskitchen
