Chop Suey

Hop Suey is a fast and simple stir-fry that is perfect for busy evenings. It’s packed with eggs from quail, chicken as well as tender-crisp veggies and a delicious sauce, it’s as healthy as well as delicious!

Chop Suey
Chop Suey

Table Of Contents

  • What is Chop Suey
  • Ingredients
  • Cooking tips
  • How to serve and store
  • Chop Suey

Are you looking for a simple and quick dinner that’s delicious as it is healthy? Chop Suey must be a regular part of your food rotation!

  • It’s as delicious as it looks! This dish of vegetables is a delicious and festive option for family meals or celebrations.
  • It’s stuffed with vitamins and minerals to ensure an energizing and healthy diet that you’ll be content serving your entire family.
  • It’s simple and quick to make in just an hour.
  • It’s cost-effective using simple and budget-friendly ingredients.
chop-suey
chop-suey

What is Chop Suey

Chop Suey which literally means “assorted bits” can be described as a stir fry recipe widely used for its stir-fry style in Chinese cooking. It typically includes small pieces of meat and a variety of vegetables which are cooked on the stove in a starch-rich sauce.

Chop Suey
Chop Suey

Ingredients

The great thing about this recipe is that you can make it with whatever protein and vegetables you have in your fridge. Take a look at the suggestions list below and choose the one you like best!

  • Vegetables-broccoli and cauliflower and carrots. baby corn, chayote snow peas and bok choy the bamboo plant, mushrooms bell peppers, bean sprouts
  • Protein– pork, chicken beef, shrimp and fish cakes or balls, kikiam and scallops, liver eggs from quail, gizzards tofu.
Chop Suey
Chop Suey

Cooking Tips

  • Cut the ingredients into the same sizes to ensure even cooking.
  • The first thing to do is boil the vegetables. Boiling them in salted and boiling water, then slashing them with an ice bath helps maintain the vibrant colours and fresh texture.
  • The vegetables should be rinsed thoroughly so that the liquid does not make the sauce more watery.
  • Make use of a wok or a large pan to ensure a good distribution of the ingredients and avoid overcrowding that can lead to the texture becoming soggy.
Chop Suey
Chop Suey

How to serve and store

      • Chop suey is usually served at lunchtime or for dinner and is served by eating steamed rice with barbecued meat or fried fish.
      • Cool the leftovers completely before transferring them into the airtight containers. The dish can be stored for up to 3 days. The dish isn’t a good freezer since the vegetables are likely to get mushy once frozen and then thawed.
      • In a large saucepan, heat on medium heat until 160 F.

Are you looking for more vegetable-based recipes? Create this crisp pinakbet It’s a big hit in our home. Try this flavour or nutritious Laswa.

Chop Suey

Chop Suey with chicken, quail eggs, and tender-crisp vegetables is nutritious as it is delicious! This stir-fry is easy to make for busy weeknights and delicious on its own or with steamed rice.

Ingredients

  • 1 large carrot, peeled and sliced on a bias into 1/4-inch thick
  • 1/2 broccoli, cut into florets
  • 1/2 cauliflower, cut into florets
  • 1/2 cabbage, cut into 1-inch thick strips
  • 1/2 red bell pepper, seeded and cut into strips
  • 1/2 bell pepper, seeded and cut into strips
  • 3 tablespoons canola oil
  • 1/4 pound chicken liver, cut into thin strips
  • 1 onion, peeled and sliced
  • 2 cloves garlic, peeled and minced
  • 1/2 pound chicken thigh fillets, cut into thin strips
  • 2 cups poaching liquid (reserved from parboiling the vegetables)
  • 2 tablespoons oyster sauce
  • 5 pieces of baby corn, halved crosswise
  • 6 hardboiled quail eggs, peeled
  • 1/4 cup water
  • 1 tablespoon corn starch
  • salt and pepper to taste

Instructions

  • The bowl should be filled halfway with the ice and enough water to cover the ice. Add 1/2 teaspoon salt to each quart of water. Set aside.
  • In a large saucepan, at medium-low temperature prepare 3 cups of salted water at a simmer. Add the carrots and cook for approximately one minute, or till finished. With a spoon that is slotted take the carrots out of the pan and then place them in the bowl of an ice bath.
  • Add the cauliflower and broccoli into the water at a boil and simmer for 2-3 minutes until the cauliflower is half cooked. By using a spoon with a slotted handle remove the vegetables from the pan and place them in the freezing bath.
  • In the meantime, add the cabbage to the water at a boil and simmer for approximately 30-seconds or the cabbage is half cooked. With a spoon that is slotted, remove the cabbage from the pan and plunge it into the freezing bath.
  • Add the peppers into the water that is boiling and simmer for around 30-seconds or they are half done. By using a spoon with a slotted handle take them out of the pan and place them in the cold ice bath.
  • Save 2 cups of the liquid used to poach (the one that is used to blanch vegetables).
  • Remove the vegetables from the ice bath once they’re cool.
  • In a wok or skillet, over medium-high heat, simmer approximately 2 tablespoons of oil.
  • Place the chicken livers in one layer, and fry until lightly brown on all sides, but not completely cooked. Remove the liver from the pan and store warm.
  • Remove any oil that is not needed and wash the pan. Pour in the rest of 1 teaspoon of oil, and bring to a boil.
  • Add garlic and onions, and simmer until softened.
  • Add the chicken and cook by stirring it frequently until the chicken’s colour changes.
  • in a bowl mix the poaching liquid you reserved with oyster sauce. In the pan, add the mixture and bring to an unbeatable boil. Continue cooking while skimming any scum that could appear on top, for approximately 4 – 5 mins or so or until the chicken is cooked to perfection.
  • Add the liver to the pan and cook for 1 to 2 mins.
  • Add cooked veggies, baby corn and quail eggs. Stir gently to mix, and cook for 3 to 5 minutes.
  • in a bowl mix 1 cup of cold corn starch with water. mix until the corn starch has dissolved. Pour the mixture into the pan, and stir. Cook for one to two minutes until the sauce has thickened.
  • Sprinkle with salt and pepper according to your preference. Serve hot.

Notes

  • Cut the ingredients into the same sizes to ensure even cooking.
  • The vegetables should be rinsed thoroughly so that the liquid does not reduce the consistency of the sauce.
  • Make use of a wok or a wide pan to allow for the proper distribution of ingredients. This will prevent overcrowding which can lead to an unsatisfying texture.

Nutrition Information

Calories: 236kcalCarbohydrates: 20gProtein: 13gFat: 12gSaturated Fat: 2gCholesterol: 169mgSodium: 368mgPotassium: 810mgFiber: 6gSugar: 7gVitamin A: 4720IUVitamin C: 165.6mgCalcium: 103mgIron: 2.6mg

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