• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foxy Folksy logo

  • ALL Recipes
    • COOKING + BAKING TIPS
  • RECIPE by Category
    • By Course/Meal:
      • Appetizers
      • Bread
      • Breakfast Ideas
      • Dessert + Sweets
      • Salad Recipes
      • Soup Recipes
      • Drinks
    • By Main Ingredient:
      • Beef Recipes
      • Chicken + Poultry
      • Pork Recipes
      • Fish + Seafood Recipes
      • Pasta + Noodle Recipes
      • Vegetable Recipes
    • By Cuisine:
      • Asian Dishes
      • Meditteranean/ Mid. Eastern
  • Filipino Dishes
  • ABOUT
    • About the Recipes
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • ALL RECIPES
  • BY COURSE/MEAL:
    • Appetizers
    • Bread
    • Breakfast Ideas
    • Dessert + Sweets
    • Side Dishes
    • Soup Recipes
    • Sandwiches/Light Meals
    • Drinks
    • Sauces and Condiments
  • BY MAIN INGREDIENT:
    • Beef Recipes
    • Chicken + Poultry Recipes
    • Fish + Seafood Recipes
    • Pork Recipes
    • Pasta + Noodle Recipes
    • Rice and Grains Recipes
    • Fruits Recipes
    • Vegetable Recipes
  • BY CUISINE:
    • Asian Dishes
    • Mediterranean/Middle Eastern
    • Italian
  • FILIPINO RECIPES
  • ABOUT
    • About the Recipes
    • Contact
×

Home > Vegetable Recipes

Easy Chop Suey Recipe

BY :Bebs | Published: 08/12/ 2020 | Updated:11/05/ 2020 | 41 Comments

RECIPE VIDEO PRINT
4.85 from 20 votes
Share Pin It Email

This Chop Suey recipe is not just visually stunning with its myriad of vegetables and meats, it is also delicious and so healthy! It's easy a stir-fry of colorful vegetables with thick yummy sauce good for special occasions or for an everyday healthy meal.

medley of vegetables stir-fry in savory sauce

  • History of Chop Suey
  • What Ingredients to use?
  • Foxy Tips for a Vibrant and Delicious Chop Suey
  • Easy Chop Suey Recipe

History of Chop Suey

As I was doing my research on this recipe, I was surprised to learn that the exact origin of this famous dish is still unknown! Yes, we know that it is an American-Chinese cuisine but there were so many accounts of how, when, and who started this dish that until now, are still left unproven.

Nevertheless, I saw a common trend in those stories. This dish was somewhat made haphazardly by mixing whatever available ingredients or leftovers were at that time and tossing it into a thick sauce- then viola! - Chop suey was invented!

Some historians claimed that this dish is originally noodle-based kind of like Chow Mein. But I have always known this dish to be paired with rice. The one I made, of course, is the Filipino way of making this mouth-watering dish that we eat with steamed with rice.

Chop Suey served in a plate.

What Ingredients to use?

The good thing about cooking Chop Suey is that you can use as many varieties of vegetables, meat, seafood, and other additions as you like. You can choose whatever you want or omit the ones you do not like. 

This is the reason why Chop Suey has no exact formal definition. It is mostly described as a "stir-fry of vegetables, meat, and seafood that comes with a thick sauce."

Vegetable Options- You can use leftover vegetables on your fridge that needs to be cooked soon or harvest them fresh from your own veggie garden! The most common vegetables used for this dish are cabbage, carrots, onions, celery, bell pepper, cauliflower, broccoli, garlic, young corn, mushrooms, beans, bamboo shoots, and bean sprouts. On this recipe, I also used Pak Choi and Sugar snaps freshly picked from my backyard garden.

Meat Options- there are also several meat options that you can choose from. Pork, beef, and chicken being the most favored ones. The ones made here in the Philippines usually include pork or chicken liver, chicken heart, and gizzard.

Seafood Options- If you opt to add seafood on the already flavorful mix of your Chop Suey, the best options would be shrimps, prawns, scallops, squid, and mussels. You can also add fish meat cut in cubes.

Other Options- as if having a counter-full of veggies, meat and seafood are not enough, some also like adding hard-boiled quail eggs, and fried firm tofu.

Chop Suey Recipe with shrimp

Foxy Tips for a Vibrant and Delicious Chop Suey

Do not overcook your veggies! This is a big no-no when making this dish, you want vibrant and tender-crisp, not soggy and gray vegetables. So make sure to be mindful of the cooking time. It's best to always cook the ones that take longer to soften then add the ones that cook quicker later.

Keep them vibrant and crisp. Another good tip that you can use is to parboil (to drop your vegetables in boiling water for a minute) then blanch (submerge them in ice-cold water) them. This process will preserve the vibrancy, flavor, and nutrients of these.

Use the right wok or skillet. Make sure that the size of your wok or skillet is big enough to accommodate all the ingredients. Over-crowding your pan while cooking will result in steaming versus frying or sauteing and will make them soggy.

Still inspired to make more easy vegetable dishes? Try these:

Pinakbet Tagalog
Pinakbet or Pakbet is a Filipino medley of local vegetables like squash, eggplant, okra, yard-long beans, and bitter melon. Pork, shrimp paste, and tomatoes are used to give it its distinctive taste.
Stuffed Eggplant Parmesan
This stuffed Eggplant Parmesan  is filled with beefy goodness and chunky tomatoes in marinara sauce. Topped with Parmesan cheese that turns golden and crunchy after baking.
Mixed Vegetables with Quail Eggs
This mixed vegetables with quail eggs recipe will turn your usual frozen mixed vegetable side dish extra special while keeping it quick and easy.
Chop Suey Recipe
Print Review

Easy Chop Suey Recipe

4.85 from 20 votes
This Chop Suey recipe is not just visually stunning with its myriad of vegetables and meats, it is also delicious and so healthy! It's an easy stir-fry of colorful vegetables with thick yummy sauce good for special occasions or for an everyday healthy meal.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Course :Side Dish
Servings =6
Print Recipe Rate this Recipe

Ingredients
 

  • 2 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 cup pork belly or chicken - sliced into thin strips
  • 1 cup shrimps
  • 2 tablespoons cornstarch - dissolved in 1 cup water
  • 3-4 tablespoons oyster sauce
  • ¼ teaspoon ground pepper
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1 medium carrot - sliced diagonally
  • 1 cup sugar snap or snow peas
  • 1 small bell pepper - cut into diagonal cubes
  • 1 bunch pak choi - cut into smaller pieces
  • 1 medium red onion - cut into 4
  • 3-4 pieces mushroom - each cut into 3-4 slices
  • 5 pieces young corn - each cut diagonally into 2
  • salt as needed

Instructions
 

  • In a wok or big skillet, heat oil over medium heat. Saute garlic until softened. Add the pork belly slices and cook, stirring regularly, until all sides are done. Add the shrimps and do the same.
  • Pour the cornstarch mixture into the wok and add the oyster sauce and ground pepper and bring to a boil. Doing this from the beginning keeps the veggies crisp and helps prevents over-cooking them. Take out the shrimps.
  • Add the first batch of vegetables: broccoli, cauliflower, carrots and sugar snap peas and cook covered for about 2-3 minutes.
  • Add the rest of the vegetables and cook for another 2-3 minutes or until vegetables are tender-crisp and the sauce has thickened. Add the shrimp back. Season with salt if still needed. Serve hot.

Nutrition

Calories: 340kcalCarbohydrates: 15gProtein: 13gFat: 27gSaturated Fat: 12gCholesterol: 82mgSodium: 536mgPotassium: 770mgFiber: 4gSugar: 5gVitamin A: 8612IUVitamin C: 114mgCalcium: 210mgIron: 3mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

This recipe was originally published in July 2016. Updated in August 2020 to include new photos, more tips, and a recipe video.

More Vegetable Recipes

  • Ginisang Sayote
  • Ginataang Langka
  • Kilawing Puso ng Saging
  • Binagoongang Talong

Latest Recipes

Nilagang Baboy in a pot made with pork ribs, potatoes, pechay, green beans,and leek.

Nilagang Baboy

Balbacua is a Filipino stew made with ox feet with pineapple chunks, pork and beans and bell pepper simmered in a hearty stew flavored with annatto, star anise, and peanut butter.

Balbacua

Sweet and Sour Fish with colorful bell pepper strips and pineapple chunks on a serving platter.

Sweet and Sour Fish Fillet

Menchi Katsu or Japanese breaded ground meat patty fried to golden perfection.

Menchi Katsu

Sliced Korean Fish on a serving plate.

Eomuk - Korean Fish Cake

Refreshing homemade Tamarind Juice in glasses with ice cubes.

Tamarind Juice

Refreshingly delicious and healthy Lemongrass and Ginger Juice.

Lemongrass and Ginger Juice

Homemade Orange Chicken with a sweet, tangy, and spicy flavor!

Orange Chicken

Reader Interactions

Comments

    What do you think? Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this Recipe




  1. Abby says

    October 31, 2022 at 11:14 pm

    5 stars
    Hello po! I’m still trying to learn how to cook and I was wondering if it’s ok to use frozen veggies (like the packed ones from the frozen section of Walmart that are ready to microwave) instead of fresh ones, or will that result to soggy veggies instead? Thank you so much po!

    Reply
    • Bebs says

      November 02, 2022 at 3:22 am

      Fresh is best used for chopsuey, but if yiu have no other option you can use the frozen and thaw it before using. But as you've guessed, they may be on the soggy side.

      Reply
  2. Florence says

    February 16, 2022 at 12:57 am

    5 stars
    So yummy recipe thank you so much for sharing .I learn so many things for cooking because of your recipe easy to follow.
    Thank you again Bebs.

    Reply
  3. Amy says

    October 31, 2020 at 1:45 pm

    Anong mushroom ang gamit mo, dried shiitake mushroom?

    I’m trying your recipes for our ulam for 3 days already, masarap lahat so far!
    Got me so excited every meal time hehe

    Reply
    • Bebs says

      November 14, 2020 at 1:29 am

      That is nice to hear. I use sometimes fresh mushrooms but dried shitake or the canned ones also works fine.

      Reply
  4. Reena Bansal says

    August 18, 2020 at 9:05 pm

    This looks like a really fun one to try! I love dipping noodle dishes a bunch and the hot broth variety would be perfect for the chilly spell we’ve been getting over here.

    Reply
  5. Syra says

    August 15, 2020 at 5:05 am

    Hi Ms. Bebs! Just wanna ask if you use fresh young corn or the one in the can? I don't like the one in the can as it has a different smell also it won't give that crunch when bite into it. Although, I don't really have much choice, the asian store we have here in Louisville Kentucky only has the canned young corn. Anyway, do you think I could wash it with cold water to maybe remove some of that smell? Thank you in advance.

    Reply
    • Bebs says

      November 14, 2020 at 11:41 pm

      Yes, fresh young corn is best. Try to soak the ones in can in water before using to remove the odor.

      Reply
  6. marichu Daculiat says

    August 13, 2020 at 9:38 am

    Aloha,
    Its been long time, I like to buy your recipe book but I don't know where can I buy. hope you can reply on me in to my email.

    Mahalo,
    Marichu

    Reply
    • Bebs says

      November 14, 2020 at 11:45 pm

      We don't have one for sale ...yet! Hopefully soon..

      Reply
  7. Renalyn bargados says

    July 23, 2020 at 11:05 pm

    thank you for sharing your tips and recipes how to cook becouse i also love to cook.

    Reply
    • Armin says

      August 12, 2020 at 10:49 am

      Glad to hear that and happy cooking 🤗

      Reply
  8. Cee says

    July 18, 2020 at 5:11 pm

    5 stars
    I have attempted to cook chopsuey long time ago but it was a big failure and I have never tried again until today. Your measurements and method were on the spot (though I added a bit of brown sugar because I like my chopsuey sauce a little bit sweet). We gobbled the entire thing in one sitting! And to think I didn't even have shrimps which I believe elevates the dish even more but it was soooo good already! Thank you so much!

    Reply
    • Bebs says

      August 11, 2020 at 6:24 pm

      One of the nicest thing I heard! Thanks for your lovely comment, Cee.

      Reply
  9. Maribel says

    May 21, 2020 at 3:33 pm

    Hi po. All the recipes are easy to follow and delicious.. but i have one thing to
    Ask bout the nutrition facts how many grams of food in one serving so that i can minimize my calories and carbs intake. Tnx

    Reply
    • Bebs says

      May 29, 2020 at 11:19 pm

      The nutrition facts are automatically calculated by dividing it to the serving given.

      Reply
  10. Rowena Abellano says

    April 18, 2020 at 6:54 pm

    Hi.. I just want to say thank you for all your recipes that are easy to follow and super delicious!

    Reply
    • Bebs says

      April 19, 2020 at 5:26 pm

      You are most welcome, Rowena.

      Reply
  11. scarlet says

    April 03, 2020 at 6:19 am

    5 stars
    I have used this recipe many times. It's very easy to substitute veggie ingredients depending on what I already have on hand. The sauce is very simple, just oyster sauce and cornstarch. I make the veggie only version when I want something to accompany a salty and rich dish like adobo or binagoongan

    Reply
    • Bebs says

      April 03, 2020 at 10:14 pm

      Hi Scarlet, thanks for the great review!

      Reply
      • Garry says

        April 19, 2021 at 5:00 pm

        So great.

        Reply
  12. Raymond says

    March 14, 2020 at 9:47 pm

    5 stars
    I love it . It was my first time to cook Chopsuey and it’s a success. Thank you for the recipe.

    Reply
    • Bebs says

      March 15, 2020 at 12:30 pm

      Happy to hear it, Raymond. Thanks for the great review!

      Reply
  13. Maria says

    March 07, 2020 at 11:15 am

    5 stars
    Your chopsuey recipe was perfect for that day when I wanted to have a good hot dish on the table quickly. I prepped the vegies night before. Great tip on how to keep the vegies crunchy and not soggy. The leftover tasted so good when I had it for my lunch at work next day. Thanks for being so generous with your recipes. I love your site!

    Reply
    • Bebs says

      March 07, 2020 at 11:28 am

      Thanks Maria and I am happy you like our recipe.

      Reply
  14. Celine says

    September 11, 2019 at 2:46 pm

    Hi, is the nutrition facts in this recipe accurate ?

    I thought it was supposed to be healthy?

    Reply
    • Bebs says

      September 12, 2019 at 2:42 pm

      Hi Celine, thanks for bringing this up. It was a wrong input in this case but it is fixed now.

      Reply
  15. Ann says

    September 05, 2019 at 7:14 pm

    5 stars
    My family loved it. This was very tasty. Thank you for sharing.

    Reply
    • Bebs says

      September 06, 2019 at 4:14 pm

      Happy to hear it, Ann!

      Reply
  16. norma says

    July 25, 2019 at 4:31 am

    hi ! i was searching for chicken currry recipe ,and i came across your website. i found also a recipe for chopsuey , which it's one of my favorite food. i love to cook but i'm always concern on the nutrition facts.. my question is, how do you determine exactly the exact amount of nutrition on it's recipe you cook with all the ingredients on it. awaiting for your reply. thanks

    Reply
    • Bebs says

      July 26, 2019 at 2:17 pm

      Hi Norma, this is computed by the recipe plugin automatically by dividing the total with the servings given.

      Reply
  17. Tanya Hill says

    March 18, 2019 at 1:29 am

    Can you use sesame oil instead of vegetable oil?

    Reply
    • Bebs says

      March 18, 2019 at 9:48 pm

      Hi Tanya, vegetable oil has a neutral flavor and sesame oil has a rather stronger flavor so it may overpower the rest of the ingredients.

      Reply
  18. Frances says

    January 28, 2018 at 6:02 am

    5 stars
    Delicious and pretty straightforward procedure. You can't go wrong with this recipe.

    Reply
    • Bebs says

      January 28, 2018 at 11:43 am

      Thanks Frances.

      Reply
  19. Edward says

    January 07, 2018 at 6:12 pm

    5 stars
    Hello and warm regards . I came across to your website while I was searching for some chop Suey recipes. I liked it and actually made it that day. I just followed everything you’ve written except for chicken.( I have chicken allergy). I substituted it with thinly sliced pork belly and oh ,I also added celery stalks and it came out really good and tasty.I printed your chop Suey recipe, have it laminated and put it with the rest of my recipe collection binder.

    Reply
    • Bebs says

      January 10, 2018 at 12:27 pm

      Hi Edward, thanks for the nice comment and I am glad you enjoyed the recipe!

      Reply
  20. annamarie says

    November 15, 2017 at 6:37 am

    5 stars
    Hi im anna* I love to cook.. I. Also one of the fans of foxyfolksy recipe im always wants to experiment other meals to my kids... my background of family is best cooker thats why I want to to continue.. hopefully someday I have my own restaurant... notes: everytime u cook give full of love to become success your meals.. ..

    Reply
  21. Ma. Lourdes Lapore says

    August 22, 2017 at 8:51 am

    Do you have recipe on how to make soya milk?

    Reply
    • Bebs says

      August 22, 2017 at 3:33 pm

      Hi Lourdes, I do not have it yet but I will add it to my to do list. Thanks!

      Reply
  22. Dolores Reyes says

    October 13, 2016 at 11:26 am

    5 stars
    Thanks Bebs for sharing this recipe...simple, fast and tasty!

    Reply

Primary Sidebar

Author photo

Good food does not have to be expensive or difficult to make. With our recipes, you can make budget-friendly and restaurant-worthy dishes in no time!

Learn more→

  • Nilagang Baboy
  • Cheese Ice Cream
  • Balbacua
  • Sweet and Sour Fish Fillet

Subscribe

Ebook
Receive new posts directly delivered to your inbox As a bonus, a FREE eCookbook and printable Recipe Cards upon subscription
  • Pan Roasted Garlic Mushroom and Baby Potatoes

  • Easy Pork Hamonado Recipe using Pork Belly

  • How to take care of orchids?

  • How to make Black Tapioca Pearls for Bubble Tea (Milk Tea)

  • Fall-off-the-bone Baby Back Ribs in Oven

  • Ginataang Bilo bilo (sticky rice balls in coco milk)

Footer

  • Filipino Spanish Bread Recipe
  • Chicken Sotanghon Soup
  • Coffee Jelly
  • Pichi Pichi Recipe
  • Japanese Cheesecake
  • Cauliflower Mac and Cheese

Footer

↑ back to top

FEATURE ICONS

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2014 - 2021 Foxy Folksy All Rights Reserved

HOME | ABOUT | CONTACT | RECIPE INDEX

PRIVACY POLICY| DISCLOSURE|COPYRIGHT POLICY