Chop suey has become a prominent part of American Chinese cuisine, Filipino cuisine, Canadian Chinese cuisine, German Chinese cuisine, Indian Chinese cuisine, and Polynesian cuisine. In Indonesian Chinese cuisine it is known as cap cai (雜菜, “mixed vegetables”) and mainly consists of vegetables.
Sharing with you now, Filipino recipe of Chop Suey:
100 grams shrimp
1/4 kg boneless chicken
1 doz quaile eggs (boiled)
100grams chicken liver and gizzard, sliced to small pieces
1 tsp garlic
2 tsp cornstarch
1 tbsp oyster sauce
½ piece cabbage, quartered
1 cup green bell pepper,sliced
1 cup red bell pepper, sliced
1 small cauliflower, cut into small pieces
1 cup carrots, sliced
1 cup onion, diced
1 cup snow peas
Shrimp juice (derived by crushing the head of the shrimp)
1 cup chicken stock
1 cup water
salt and pepper
1. In a big wok, saute the garlic and onion
2. Add the boneless chicken and saute for 2 minutes
3. Put-in the chicken liver and let cook for 3 minutes more
4. Pour in the shrimp juice and 1 cup of chicken stock and bring to a boil. Cover the pot and simmer for 5 minutes.
5. Add the shrimp then sprinkle some salt and pepper.
6. Add the oyster sauce and simmer for 2 minutes.
7. Put-in the cauliflower and cabbage then mix well
8. Add the carrots, snow peas and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked
9. Dilute the cornstarch in 1 cup of water then pour mixture in the pot. Mix well. Add pre-boiled quaile eggs
10. Serve hot. Share and Enjoy!
sources: Wikipedia / Pablo “Chef Boy” Logro