Seafood Chopsuey

Seafood Chopsuey

Seafood Chopsuey. Chopsuey is an all-time Pinoy favorite, it is supposed to be a vegetable dish but we tend to overload it with non-vegetable ingredients. There are countless versions of the dish which again defends on each individual cooking methods and most of the time defends on available ingredients. In fact have several versions in the archives which worth a look if you are looking for something different chopsuey recipe.

Soupy Chopsuey
Pinoy Buko Chopsuey
Oriental Chopsuey
Vegetarian Chop Suey


Today to add another version I am sharing you a seafood version, there is nothing really especial about it except for the use of generous amount of seafood ingredients. Cooking is basically similar to my other chopsuey recipes. You may also adopt it to your favorite chopsuey cooking method. Here is the recipe of my Seafood Chopsuey.


150 grams medium size shrimp, shelled
150 grams squid, cut into rings
150 grams mussels par-boiled shell discarded
150 grams white fish fillet cut into strips
100 grams green beans, sliced diagonally
12 young corn, cut diagonally
1 medium size carrot, sliced thinly
1 medium size sayote, sliced thinly
1 small size cauliflower, cut into floweret
1 small size brocolli, cut into floweret
1/2 small size cabbage, cut into wedges
1/2 small size pechay baguio, cut into wedges
1 large size red bell pepper, cut into wedges
1 stalk celery, separate leaves, stem sliced thinly
2 small size onion, chopped
1/2 head garlic, chopped
1/3 cup cornstarch
1/4 cup fish sauce
2 tbsp. soy sauce
2 tbsp. oyster sauce
2 tbsp. hoisin sauce
1 tbsp. sugar
ground pepper
cooking oil

Cooking procedure

Seafood Chopsuey - Cooking Procedure

In a wok, Sauté garlic and onion, add in the seafood and stir cook for 1 to 2 minutes Add in fish sauce, soy sauce and a few dash of ground pepper, stir cook for about half a minute. Add 2 to 3 cups water, oyster sauce, hoisin sauce and sugar bring to a boil then add the young corn, sayote, carrots, green beans, celery stalks and stir cook another minute.

Seafood Chopsuey - Cooking Method

Add in cauliflower, brocolli, cabbage, pechay baguio, bell pepper, celery leaves and for another 1 to 2 minutes or until vegetables are just half cooked. Correct saltiness if required. Thicken sauce with the cornstarch diluted in 1/3 cup of water cook for another minute or until sauce thickens. Serve immediately.

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
Sitaw at Tokwa
Asparagus with Tofu


  1. I love chopsuey... much more if it has seafood (or chicken) ;D

  2. Same with me I do love seafoods, thanks i♥pinkc00kies...


Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Ginisang Bulaklak ng Kalabasa