Soupy Chopsuey

Soupy Chopsuey
Soupy Chopsuey. I often cook my chopsuey a little bit soupy, I just love the sauce poured over steaming hot rice. On this chopsuey version I used patula, sayote, cabbage and oyster mushroom with bell pepper. I also added quail eggs in addition to the pork and shrimps. Cooking is basically the same with the usual chopsuey the only difference is the addition of more broth. Here is the recipe.


1 cup pork, boiled, sliced thinly
1 cup medium size shrimp, shelled
12 pcs. cooked quail egg
150 grams oyster mushroom, trimmed
2 medium size patula, peeled, cut crosswise
2 medium size sayote, peeled, sliced
1 small size carrot, sliced
1 small size cabbage, cut into wedges
1 small red bell pepper, cut into wedges
1 small green bell pepper, cut into wedges
1 small bundle kinchay, chopped
1/2 head garlic, chopped
1 medium size onion, chopped
1/4 cup cornstarch
1 tsp. sugar
salt and pepper
cooking oil

Soupy Chopsuey - Cooking Procedure

Cooking procedure:
In a wok sauté garlic and onion, add pork and shrimp, quickly stir cook for 2 to 3 minutes or until shrimps are cooked. Add in salt to taste, pepper, sugar and 3 cups of broth or water, bring to a boil and simmer for 2 to 3 minutes. Add sayote, patula and carrots stir cook for 2 to 3 minutes. Add in cabbage, bell pepper, kinchay, mushroom and quail eggs, stir cook for 2 to 3 minutes or until vegetables are cooked but firm. Add in sugar and season with salt and pepper, thicken sauce with cornstarch diluted in 1/4 cup of water cook for another minute or until sauce thickens. Serve immediately with steaming hot rice.

See other other Stirfry Recipes;

Prawn and Pork Ampalaya in Oysters Sauce 
Fish and Bok Choy with Oyster Sauce Stirfry 

Tofu with Black Fungus and Bamboo Shoot 
Oyster Mushroom and Vegetables Stirfry 
Vegetables and Tofu with Black Bean Sauce 
Vegetable Chopsuey, Vegetarian Chop Suey 
Oriental Chopsuey 
Seafood Chopsuey 
Sitaw at Tokwa 
Asparagus with Tofu


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