How to Cook Chopsuey
On Saturdays, mommies have to clean up the refrigerator and cook all of the remaining vegetables, meat, and leftovers to prepare it for the incoming Sunday market haul. Chopsuey or Chop Suey is always a good meal candidate for this reason.
The Chopsuey history is interesting too. It is usually assumed to be from China but according to a quick net research, it’s actually invented by Chinese immigrants in the US of A. In the Philippines, chopsuey is sometimes a derogatory word that means haphazard, “halo halo” or a mix of everything and to derisively mean “not pure”. According to the ever reliable Wiki though, it means “miscellaneous leftovers”. So the Chopsuey Saturday ritual rings true!
There’s this restaurant in Baguio I used to drop by once in a while when I was a student. They serve Chopsuey Rice with a piece of fried chicken. But my favorite (in my memory) was this small take out store in Kamuning Quezon City that serves it over rice and topped with crispy lechong kawali. Yumm. You can also use this chopsuey recipe as toppings for this . Fried Pancit Canton. In any case, Chopsuey is great on its own specially if sauteed in chicken liver.
It’s also a great candidate for a low carb diet because you can eat it on it’s own without an accompanying rice and just tweak the amount of salt for a stand alone vegetable recipe for dinner.
So, anyway, today being a Saturday, I’m sharing a recipe for Chopsuey. This is very similar to the chop suey by panlasang pinoy except that he uses shrimp juice for his recipe.
- 5 garlic cloves
- 1 small onion sliced
- 1/4 chicken liver marinated in 1/2 cup milk
- 1 chicken cube
- 1/4 cup water
- leftover pork
- 2 bell pepper, sliced thinly
- 1/2 cabbage sliced
- 1/2 cup cauliflower
- 1/2 cup broccoli
- 1 tbsp cornstarch diluted in 1 cup water
- salt and pepper
- 1 tbsp oyster sauce
- Saute onions, then garlic, in oil. Add chicken cube and mash.
- Add drained chicken liver and saute for a minute more.
- Add 1/2 cup water and let cook for 5 minutes or until liver is tender and water is almost gone.
- Add pork or other meat and continue sauteing the mixture.
- Add oyster sauce.
- Add the hard vegetables such as (brocolli, cauliflower, asparagus, carrots). Cook for 3 minutes in high heat.
- Add soft veggies like cabbage and bell pepper. With fire still on high, mix quickly until vegetables are cooked.
- Pour the cornstarch slurry. Mix.
- Season with salt and pepper. (Work quickly at this point or your vegetables will turn mushy).
- Serve hot with rice.
Because I want to stay healthy and be one of the healthy food blogs of 2017, I’d also like to recommend this recipe as a low carb option. See my Low Carb Meal Plan Week 1 to check how you can incorporate this recipe to your week. Most of the time, we Pinoys have a hard time with low carb diet because of we need something in our tummy to feel full. The veggies in this recipe is a great filler. It’s also rich in fiber so win win all around! Since it is essentially a leftover recipe you can get very creative with the proteins. I saw versions with chicken, hotdogs, lechon, adobo, fish balls, squidballs, etc. If you like your vegetable crunchy, work in high heat quickly.