Chopsuey Recipe

Estimated cooking & preparation time: 45 minutes.

  • Pinoy Chopsuey

  • 1/4 kilo pork, sliced into small pieces

  • 1/4 kilo shrimps, shelled, deveined and halved

  • 1/4 kilo chicken liver and gizzard, sliced to small pieces

  • 1/4 kilo cauliflower, broken to bite size

  • 1/4 kilo string beans

  • 1/4 kilo snow peas (sitsaro)

  • 1/4 kilo cabbage, cut into squares

  • 2 stalks of leeks, cut into 2″ long pieces

  • 3 stalks celery, cut into 2″ long pieces

  • 5 cloves garlic, diced

  • 2 onions, diced

  • 1 carrot, sliced thinly

  • 1 piece red bell pepper, cut in strips

  • 1 piece green bell pepper. cut in strips

  • 2 tablespoons of cornstarch, dissolved in 1/4 cup of water

  • 2 cups chicken stock (broth)

  • 3 tablespoons of sesame oil

  • 3 tablespoons of patis (fish sauce)

  • 4 tablespoons of corn oil or vegetable oil

  • Salt to taste

How to Cook:

  • In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

  • Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

  • Salt and pepper to taste.

  • Serve hot with rice.

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