This Chop Suey Recipe is not that hard to do. You’ll just need some patience in chopping the vegetables.
Long before the Spaniards colonized the Philippines, the Chinese peeps were already braving the dangerous waves for barter. They used to visit our ancestors where they brought in porcelain and pieces of clothing in exchange for spices and endemic food such as snails.
Due to this, the Chinese influenced a large piece of our tradition that we carry even up to this day.
According to history books, the Chinese influenced the authoritative ranking among siblings, umbrella usage, bargain habits, using fireworks in celebrations, and many more.
Read: Chicken Caldereta Recipe
The Chinese also taught the Philippine locals recipes including noodles and stir-fry dishes.
One of my favorite dishes that are Chinese-inspired is the chop suey, which is simply defined as stir-fried vegetables.
Here is my chop suey recipe:
- 1/2 kilo pork, sliced
- half head broccoli, sliced
- 1/2 head cauliflower, sliced
- 1 cup sitsaro, top, and bottom removed
- a piece small sayote, peeled and chopped
- 1 carrot, sliced
- 1/2 head cabbage, chopped
- 1 pieces bell pepper, chopped
- 1 cup water
- 3 cloves garlic, minced
- 1 onion, chopped
- salt and pepper to taste
- In a pan saute garlic and onion until translucent and crispy.
- Put the pork and let it simmer for a few minutes.
- Add water and boil until the pork becomes tender.
- Pour in salt and pepper. Let it boil until most of the water evaporates.
- Add carrots and sayote, and let it simmer for a minute.
- Put the broccoli and cauliflower, and let it simmer for another minute.
- Add sitsaro and bell pepper. Let it simmer.
- Add cabbage and simmer.
- Serve and enjoy.
- The water will be based on your preferences.
- Make sure that the mixture is a bit salty before putting the vegetables.