This Filipino Vegetarian Chop Suey is a healthier version of the classic Chinese chop suey recipe. There is a belief that the early Chinese immigrants in United States came up with this dish by putting together their own leftovers prior to leaving China. The term chop suey actually comes from the Cantonese phrase tsap seui which means 'miscellaneous leftovers'. It has its roots in Chinese-American cuisine.

This recipe is a great way to use leftover vegetables then turn them into an amazing dish. It is usually made with a variety of vegetables like bean sprouts, celery, broccoli, carrots, snow peas, cabbage one or more meats like pork, chicken liver or shrimp vegetable or chicken broth and a flavorful starch-thickened sauce which makes a delicious and crowd-pleaser dish. What is Chop Suey?Ĭhop Suey is an easy, healthy and savory vegetable stir-fry recipe that is great for lunch or dinner during family gatherings, parties and even just in an ordinary day. Need more Vegetable dishes to cook? Try my famous Pinkabit (Stir Fry Vegetables), Stir Fry Okra, or my Adobong Kangkong (Stir Fry Water Spinach). It's made with a variety of vegetables, fried tofu balls and a thick sauce which makes an amazing savory lunch or dinner! Give your chicken chop suey a final taste, adjust the seasonings if needed, and serve immediately.This Vegetarian Chop Suey recipe is a great way to serve a simple, flavorful and nutritious dish to your loved ones. Stir fry some more until the sauce thickens, loses its cloudy appearance and coats every piece of solid ingredient. The stir frying continues before the sauce is poured in. Once all the vegetables have been stir fried with the chicken, the mushrooms and quail eggs go in. You will have to determine the order that works best for you. If your carrot is quite young and tender, for instance, it doesn’t have to go in first. The quality and texture of vegetables differ. My preferred order is to add the carrot first followed by bell pepper, asparagus, green beans and, lastly, white cabbage. It is also important to season after each addition. Do this in sequence beginning with the one that requires the longest cooking time, and stir frying between additions. Once the chicken loses its raw appearance, start adding the vegetables. Saute them (that means medium heat) and wait until you can smell them before turning up the heat, spreading the chicken and sprinkling in salt and pepper. I like the simplicity of garlic and shallot combo. Once you begin cooking, there will be no time left to peel and cut the ingredients. Why?Īs mentioned earlier, chop suey is a stir fried dish, and proper stir frying means cooking at an intensely high heat for a short time. Do all that before you even turn on the stove. Start by prepping all the components - cut the chicken and vegetables, boil and peel the quail eggs, clean and cut the mushrooms, and mix the ingredients for the sauce. When prepared by cooks who understand the essence of stir-frying - high heat, short cooking time and just enough thick sticky brownish sauce to coat the ingredients - chop suey can be a truly delicious dish. Today, chop suey is cooked in pretty much the same way that most meat and vegetable stir fries are. It was so bad that the Chinese in America did not eat it.īut all that was long ago.

The immigrants who introduced the stir fry to America were not skilled cooks, and their attempt to replicate the dish from home was more Frankenstein-like than anything else.Īmerican-style chop suey, in its earliest form, bore little resemblance to anything found in China. The difference between the source and the adaptation is in the cooking. While the term chop suey itself, spelled that way, may be an American thing, there are anthropological bases that the Chinese-American chop suey is most probably an adaption of the Chinese tsap seui (literally, “miscellaneous leftovers”), a dish found in Guandong where many of the early Chinese immigrants to the United States came from. Just think of fried rice and you get the idea. The story, in either version, sounds plausible enough especially when we consider how good the Chinese are at salvaging leftovers because being wasteful is frowned upon in Asia. American miners demanded food, the flustered Chinese cook didn’t have much to cook with so he got creative. He tossed them together, added sauce, and chop suey was born.Ī variation of the story pins the birth of chop suey during the Gold Rush. You might have read the story that, during the construction of the First Transcontinental Railroad when the Chinese flocked to the United States to seek work, American laborers wanted food but there was this Chinese cook had only bits and pieces of meat and vegetables.

Vegetable chop suey rice