How to cook chopsuey?
Ringo | On 26, Aug 2012
Satisfying, delicious and quite healthy. That is the dish that we all wanted to have. If we wanted healthy asked the pediatricians, if we want satisfying and delicious ask the chef, if you want all ask my taste buds.
Ok. Based on the title of this post, if you ask me, I’ll answer Chopseuy. Chopsuey is a Chinese recipe that literally means “assorted pieces.” This is a dish consisting of meat and sauteed vegetables usually cabbage, carrots, bell pepper and many more. Some Chinese even add stir-fry noodles, mushroom and eggs. The variety of this vegetable dish varies from different countries and have been perfected through out Asia.
This recipe of mine is like ordinary chopseuy that a typical Filipino can cook, but only comes with a thicker and a little sweet soup.
- 1 kilo pork, chopped in small pieces
- 4 cloves garlic, finely minced
- 1 medium onion, chopped
- 1/2 cabbage, chopped
- 1 medium bell pepper, seeds removed and chopped
- 1 small cauliflower, chopped in small pieces
- 1 small broccoli, chopped in small pieces
- 10-15 pieces snow peas
- 1 medium carrot, sliced
- 10 pieces baby corn
- 1 chayote (sayote), chopped in small pieces
- 1 spoon spring onions
- 3 cups water
- 1 spoon sugar
- 1 1/2 spoon flour (diluted in 1/2 cup water)
- salt and pepper to taste
- In a separate pan, roast the meat in a small amount of oil, fat part first. Remove from pan and set aside.
- Saute garlic, roast them and add onions.
- Add the meat and let it simmer for a while.
- Add water, seasoning, sugar and salt and pepper and boil. Make it a little salty.
- Add spring onions.
- Add the water and flour mixture and wait for the sauce to thicken.
- Add carrots and boil for a while.
- Add cauliflower, broccoli, snow peas, sayote and put into boil.
- Add baby corn, bell pepper and put into boil.
- Add cabbage and boil.
- Serve with rice and enjoy.
Aside from pork you can also add or use chicken, shrimp and chicken liver. You can also add vegetables like mushrooms, Baguio beans, mongo sprout, kinchay and many more. I add the cabbage last to keep it crunchy and delicious.