This was requested by imeth channel a.k.a. ayms a friend of mine from youtube!

A classic Chinese dish that has been adopted by Filipino cuisine, chop suey is a stir fried vegetable dish cooked with meat, carrots, snow peas, baby corn and quail eggs.
Other vegetables that may be included in chop suey are cauliflower, celery, cabbage, bamboo shoots, broccoli and mushrooms.
The pork may be substituted with diced chicken meat.
For a vegetarian chop suey, omit the meat or chicken, double the amount of tofu and substitute the water with vegetable or fish stock.


* 1/3 kg of pork
* 1 small cake fried Tofu
* 1/4 head cabbage
* 1/4 head broccoli
* 1/4 head cauliflower
* 100 g snow peas (sitsaro oe chicharo)
* 2 stalks celery, cut diagonally
* 1 carrot
* 18 pcs. boiled Quail eggs, without shell
* about 12 pcs. fresh small mushrooms
* 8 pcs. baby corn
* 1 onion
* half a head garlic, minced
* 1 1/2 tbsps. cornstarch
* 2 tsps. sesame seed oil
* 2 tbsps. oyster sauce
* 1 tbsp. sugar, white or brown ( I used white)
* salt ang pepper
* some vegetable oil
* 1 cup of water


1.)  Cut pork into bite-size pieces. Season with salt and pepper.  Boil the quail eggs in water for 3 minutes. Turn off the heat and leave in the hot water, covered, for 10 minutes to finish the cooking. Drain and rinse in cold water. Remove the shells and set aside.

2.) Heat a pan, pour in the vegetable oil.  Heat to smoking point. Fry the tofu cubes until golden. Remove with a slotted spoon, drain and paper towels and set aside.

3.) In a wok heat some vegetable oil, saute pork until brown, onion, garlic, cabbage, broccoli, cauliflower, carrot, celery, baby corn, snow peas or chicharo (sitsaro), and mushrooms. Cover for few minute while mixing the sauce on the other hand.

4.)  Mix together the water, sugar, cornstarch, salt and pepper, soy sauce, oyster sauce and sesame seed oil.

5.) Pour in the cornstarch mixture and stir until the sauce thickens and clears. Add the fried Tofu and shelled quail eggs. Add more salt and pepper if necessary. Serve at once.


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