Serve with rice or alongside your favorite Chinese dish. Allow to simmer for a few minutes more or until the vegetables are at your desired softness. Add it to the vegetable mix and stir until thickened. In a small bowl, whisk together the 2/3 cup water, soy sauce, cornstarch and sugar. Remove the lid and add the bean sprouts, cooking for a few minutes more. Place a lid on your pan and bring to a boil. Add the cauliflower, broccoli and the 1 cup of water. Heat the shortening in a wok or frying pan over medium heat. This is quite a simple recipe, so modify it to your heart’s content. You can also mix and match vegetables to your own unique tastes. You can add meat like pork, chicken or beef. Over-crowding your pan while cooking will result in steaming versus frying or sauteing and will make them soggy.Chop suey is another dish that you can make into just about whatever you want. Make sure that the size of your wok or skillet is big enough to accommodate all the ingredients. This process will preserve the vibrancy, flavor, and nutrients of these. Another good tip that you can use is to parboil (to drop your vegetables in boiling water for a minute) then blanch (submerge them in ice-cold water) them. It's best to always cook the ones that take longer to soften then add the ones that cook quicker later. To further extend the shelf life of leftover vegetable chop suey, freeze it freeze in covered airtight containers or heavy-duty freezer bags. So make sure to be mindful of the cooking time. Add the mushrooms and beansprouts and place the lid on the wok or frypan. Cook for 3-5 minutes, stirring often to ensure nothing sticks to the bottom of the pan. Add the onion, celery, carrot and garlic cloves. Foxy Tips for a Vibrant and Delicious Chop Sueyĭo not overcook your veggies! This is a big no-no when making this dish, you want vibrant and tender-crisp, not soggy and gray vegetables. Instructions Heat oil in a wok or frypan on medium high heat. Other Options- as if having a counter-full of veggies, meat and seafood are not enough, some also like adding hard-boiled quail eggs, and fried firm tofu. Seafood Options- If you opt to add seafood on the already flavorful mix of your Chop Suey, the best options would be shrimps, prawns, scallops, squid, and mussels. The ones made here in the Philippines usually include pork or chicken liver, chicken heart, and gizzard. Pork, beef, and chicken being the most favored ones. Meat Options- there are also several meat options that you can choose from. On this recipe, I also used Pak Choi and Sugar snaps freshly picked from my backyard garden. Vegetable Options- You can use leftover vegetables on your fridge that needs to be cooked soon or harvest them fresh from your own veggie garden! The most common vegetables used for this dish are cabbage, carrots, onions, celery, bell pepper, cauliflower, broccoli, garlic, young corn, mushrooms, beans, bamboo shoots, and bean sprouts. It is mostly described as a "stir-fry of vegetables, meat, and seafood that comes with a thick sauce." This is the reason why Chop Suey has no exact formal definition. You can choose whatever you want or omit the ones you do not like. The good thing about cooking Chop Suey is that you can use as many varieties of vegetables, meat, seafood, and other additions as you like. The one I made, of course, is the Filipino way of making this mouth-watering dish that we eat with steamed with rice. But I have always known this dish to be paired with rice. Some historians claimed that this dish is originally noodle-based kind of like Chow Mein. This dish was somewhat made haphazardly by mixing whatever available ingredients or leftovers were at that time and tossing it into a thick sauce- then viola! - Chop suey was invented! Nevertheless, I saw a common trend in those stories. Foxy Tips for a Vibrant and Delicious Chop SueyĪs I was doing my research on this recipe, I was surprised to learn that the exact origin of this famous dish is still unknown! Yes, we know that it is an American-Chinese cuisine but there were so many accounts of how, when, and who started this dish that until now, are still left unproven.
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