Filipino Chop Suey
There is American Chinese Chop Seuy and then there is Filipino Chop Seuy (Tsapsuy). This dish obviously has Asian influence. I am not exactly sure when this was introduced to the Philippines. As our history books says Filipinos were already trading with Chinese merchants as early as the 9th century even before the country was colonized by Spain. This is mainly why Philippine cuisine is heavily influenced by Chinese culture, not only in name and ingredients but in the manner of cooking as well.
I have made Chop Seuy countless of times and I have never use the same exact ingredients. I like to mix and match different vegetables not only for color and texture but also based on what I have in my crisper.
This a a stir fried dish of vegetables with the addition of meat (chicken, shrimp, beef or pork). For this recipe I used carrots, celery, cabbage, cauliflower, and snow peas. You may also use broccoli, red and green bell peppers, baby corn and zucchini to name a few. You sautee minced garlic and onions and then you add your choice of meat. Let meat cook until tender. Then add you vegetables beginning with the ones that takes longer to cook. Season with salt and pepper and a couple of tablespoons of oyster sauce. The vegetables usually releases it’s own liquid so it’s up to you to determine if you need to add more water to the dish. Some like to thicken the sauce with a slurry of water and cornstarch.
I made this for our dinner last night.