Imagine the sizzle of garlic and onion dancing in hot oil, filling your kitchen with a comforting aroma that promises a meal full of flavor.
Chopsuey is a delightful Filipino classic that’s as easy to prepare as it’s satisfying.
With its vibrant medley of vegetables and tender chicken and shrimp, this dish transforms simple ingredients into a harmonious symphony of taste and texture.
Let’s bring this vibrant and delicious dish to life!
Kitchen Tools Required
- 1 Large skillet
- 1 Knife
- 1 Cutting board
- 1 Measuring cup
- 1 Wooden spoon
- 1 Bowl
Ingredients
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 medium onion sliced
- 1/2 pound chicken breast sliced
- 1/2 pound shrimp peeled and deveined
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 medium carrot sliced
- 1/2 cup bell pepper sliced
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt to taste
- Pepper to taste
Cook & Prep Time
To efficiently manage your time when preparing and cooking Filipino Chopsuey, here’s a suggested timeline incorporating prep work, cooking activities, and additional time for reading the recipe:
- Reading the Recipe (5 minutes)
- Take some time to thoroughly read through the recipe to understand the steps and gather all the ingredients and equipment you’ll need.
- Preparation Phase (15 minutes)
- Minute 0-5: Gather and measure all ingredients.
- Minute 5-10: Mince the garlic, slice the onion, chicken breast, carrot, and bell pepper.
- Minute 10-15: Prepare the shrimp (peel and devein), and cut the cauliflower and broccoli into florets.
- Cooking Phase (20 minutes)
- Minute 0-5: Heat oil in a skillet over medium heat and sauté the garlic and onion until the onion is translucent.
- Minute 5-10: Add chicken to the skillet and cook until browned.
- Minute 10-12: Add shrimp and cook until pink.
- Minute 12-15: Toss in cauliflower, broccoli, carrot, and bell pepper.
- Minute 15-18: Stir in soy sauce, oyster sauce, and chicken broth.
- Minute 18-20: Dissolve cornstarch in water and add it to the skillet to thicken the sauce, seasoning with salt and pepper to taste. Confirm vegetables are tender but still crisp.
- Resting Phase (5 minutes)
- Allow the Chopsuey to rest for 5 minutes before serving to let the flavors meld together.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat oil in a large skillet over medium heat.
Sauté garlic and onion until the onion is translucent.
Add chicken and cook until browned.
Add shrimp and cook until pink.
Toss in cauliflower, broccoli, carrot, and bell pepper.
Stir in soy sauce, oyster sauce, and chicken broth.
Dissolve cornstarch in water and add to the skillet to thicken the sauce.
Season with salt and pepper.
Cook until vegetables are tender but still crisp.
Let it rest for 5 minutes before serving.
Serving Tips
- Steamed Rice: A classic accompaniment that absorbs the savory flavors of the Chopsuey, making it a satisfying meal.
- Pancit Canton: Pair with stir-fried noodles for a hearty and filling dish that complements the textures of the vegetables and meat.
- Crusty Bread: Ideal for soaking up the delicious sauce, adding a delightful crunch to each bite.
- Fried Tofu: A protein-rich alternative that pairs well with the vegetable medley, offering a different texture.
- Green Salad: A fresh and light option that contrasts beautifully with the rich flavors of the Chopsuey.
Storage
Store Chopsuey in an airtight container and refrigerate for up to 3 days.
To retain freshness, reheat gently on the stove, adding a splash of water if needed.
Freezing
To freeze Chopsuey, allow it to cool completely.
Then, transfer to airtight containers.
Label with the date.
Freeze for up to 3 months.
Thaw in the refrigerator before reheating.
Reheating
To reheat Chopsuey, use a skillet over medium heat.
Stir occasionally until warm.
Avoid microwaving to maintain vegetable texture.
Add a splash of water if the sauce thickens.
Final Thoughts
Chopsuey is a versatile and flavorful dish that can easily be adapted to suit your taste preferences.
Its combination of fresh vegetables and savory sauces makes it a delightful meal option.
Be sure to not overcook the vegetables to retain their crunch and vibrant color.
You can customize the dish with different vegetables or protein sources.
Adjust the seasoning to achieve the perfect balance of flavors.
Enjoy this delicious Filipino Chopsuey as a main dish for a satisfying meal.
Frequently Asked Questions
Can I Use Tofu Instead of Chicken for a Vegetarian Version?
You can substitute tofu for chicken to create a vegetarian version. Firm tofu works best; cut it into cubes. Sauté the tofu until golden before adding vegetables. Adjust seasoning and sauces to suit the desired flavor profile.
How Can I Make This Dish Spicier?
To make it spicier, incorporate sliced chili peppers or add a teaspoon of chili paste during the sautéing process. Alternatively, enhance heat by sprinkling red pepper flakes or drizzling chili oil before serving for a fiery finish.
Is It Possible to Use Frozen Vegetables Instead of Fresh Ones?
Absolutely, you can substitute frozen vegetables. Thaw them first to remove excess water. Sauté in the skillet just until heated through to avoid overcooking. Adjust seasoning since frozen veggies might slightly alter the dish’s flavor profile.
What Side Dishes Pair Well With Chopsuey?
You can pair Chopsuey with steamed jasmine rice to absorb the savory sauce. Alternatively, serve with garlic fried rice for aromatic notes. Complement with lumpia for a crispy contrast or pancit for additional noodle textures.
Can I Substitute Fish Sauce for Oyster Sauce?
You can substitute fish sauce for oyster sauce, but it will alter the flavor profile. Use less fish sauce due to its stronger taste. Start with half the amount, then adjust to your preference for balance.
Chopsuey Recipe Filipino
Equipment
- 1 large skillet
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Wooden spoon
- 1 Bowl
Ingredients
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 medium onion sliced
- 1/2 pound chicken breast sliced
- 1/2 pound shrimp peeled and deveined
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 medium carrot sliced
- 1/2 cup bell pepper sliced
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt to taste
- Pepper to taste
Instructions
- Heat oil in a large skillet over medium heat.
- Sauté garlic and onion until the onion is translucent.
- Add chicken and cook until browned.
- Add shrimp and cook until pink.
- Toss in cauliflower, broccoli, carrot, and bell pepper.
- Stir in soy sauce, oyster sauce, and chicken broth.
- Dissolve cornstarch in water and add to the skillet to thicken the sauce.
- Season with salt and pepper.
- Cook until vegetables are tender but still crisp.
- Let it rest for 5 minutes before serving.
Notes
