There are a lot of Filipino dishes that are influenced by greatly by Chinese, and Chopsuey is one of them. Here in the Philippines you will most likely to see it on every menu of Filipino and Chinese restaurants.
But did you know that it’s not really a “Chinese” dish at all? Chopsuey is widely believed to have been invented in America by Chinese Americans, but the anthropologist E.N. Anderson concludes that the dish is based on tsap seui (杂碎, “miscellaneous leftovers”), common in Taishan(Toisan), a country in Guangdong Province, the home of many early Chinese immigrants to the U.S. This “became the infamous ‘chop suey’ of third-string Chinese restaurants in the western world, but it began life as a good if humble dish among the specialist vegetable farmers of the area.
Chopsuey is a stir fry dish that composed of chicken meat, gizzard or liver, pork meat, shrimp, quail eggs and vegetables such as cabbage, celery, baguio beans, carrots or any other vegetables according to your liking.
I N G R E D I E N T S
- 5 tbsp of cooking oil
- 1 tsp garlic
- 2 tsp cornstarch
- 1 tbsp oyster sauce
- 1 small piece cabbage, quartered
- 1 small cauliflower, cut into small pieces
- 1/8 baguio beans
- 1 stalk of celery
- 1 medium sayote
- 1 medium carrots, sliced
- 1 cup onion, diced
- ½ cup chicken liver, sliced
- ½ cup chicken gizzard, sliced
- 1 ¼ cup water
- salt and pepper
M E T H O D
- Heat the oil in a wok of frying pan.
- Saute the garlic and onion under medium fire.
- Put-in the chicken liver , gizzard and let cook for 3 minutes.
- Pour 1 cup of water and bring to a boil. Cover the pot and simmer for 5 minutes.
- Sprinkle some salt and pepper.
- Add the oyster sauce and simmer for 2 minutes.
- Put-in the cauliflower and cabbage then mix well.
- Add the carrots, baguio beans and sayote . Cover the pot and simmer for 5 minutes or until vegetables are cooked.
- Dilute the cornstarch in ¼ cup of water then pour mixture in the pot. Mix well.
- Transfer the chopsuey in a serving plate. Serve with rice.