Chop suey in Mandarin it is pronounced as "tsa sui" and in Cantonese it is "shap sui", which means "mixed small bits" and "odds" and "ends". It is a stew of mixed vegetables with meat, chicken, liver or shrimp and sometimes with boiled quail egg.
This chopsuey is my family's favorite vegetable dish, though so of them doesn't really like veggies. Here's my Chop suey Filipino version:
Yield : 4-5 servings
| Measurements | Ingredients |
| 250g | Chicken Liver,cut into bite size |
| 100g | Baguio Beans, cut into three diagonally |
| 250g | Cabbage, cut |
| 250g | Sayote,cut |
| 250g | cauliflower, separated from stalks |
| 100g | Carrots, cut diagonally | 2 cloves | Garlic, minced |
| 1 Medium | Onion,minced |
| 4-5 Tablespoon | Cream of Mushroom |
| 2 Tablespoon | Cooking Oil |
| Salt/Fish Sauce and Pepper to taste |
Let's cook!
- Make sure to wash your hands before touching the ingredients, wash the veggies before cutting them into pieces.
- Sautee garlic, onion and chicken liver. Let it simmer for a minute.
- Add the carrots, sayote and baguio beans, and simmer for 2-3 minutes.
- Stir in cabbage and cauliflower, add 1-1 1/2 glasses of water. Let it boil.
- Add cream of mushroom, salt/fish sauce and pepper. Let the veggies get cooked but not over-cooked. Serve it hot with steamed rice!
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Until next recipe.
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