Chop Suey Recipe – Panlasang Pinoy

This Chop Suey Recipe brings together colorful vegetables, tender chicken liver and gizzard, shrimp, and quail eggs cooked in a light savory sauce. It is a comforting and nourishing dish that tastes best when shared with warm steamed rice.

There are few Filipino dishes as balanced and beautiful as this Chop Suey Recipe. It delivers the perfect mix of crisp vegetables, tender meats, and savory sauce in every bite. This is one of those dishes that remind me of home — of Sunday lunches in the Philippines and big family gatherings where everyone passes around a bowl of freshly cooked Chop Suey. The aroma alone is enough to bring back memories of laughter and the sound of rice scoops hitting plates.

 

Even after moving to the United States, I often cook this dish for my family. It gives us that comforting sense of togetherness that only Filipino home cooking can bring. The best part is how easy it is to prepare. With simple ingredients and a quick stir fry, you get a complete and satisfying meal. You can also try it alongside Chicken Stir Fry if you enjoy quick dishes that highlight the freshness of ingredients.

What is Chop Suey?

Chop Suey is a Filipino Chinese inspired stir fry dish made with a variety of vegetables and meats cooked in a light savory sauce. The name comes from the Cantonese phrase tsap seui, which means “mixed bits,” describing the way this dish combines several ingredients together in one pan.

When the dish was introduced to the Philippines, it quickly evolved into something uniquely Filipino. Our version usually includes shrimp, chicken liver and gizzard, carrots, snow peas, cauliflower, bell peppers, and cabbage. It is finished with a mild sauce made with oyster sauce and a bit of cornstarch for gloss and flavor.

Unlike the Chinese American version often served with noodles, the Filipino Chop Suey is always eaten with rice. The mix of fresh vegetables, tender proteins, and savory sauce makes it one of the most balanced dishes you can prepare at home. It is light yet flavorful and works equally well for everyday meals or family celebrations.

Ingredients for Chop Suey

• Shrimp adds a natural sweetness and delicate seafood flavor
• Chicken gizzard gives a chewy texture that balances the vegetables
• Quail eggs provide creaminess and a rich bite
• Maggi Magic Sarap enhances the taste and brings everything together
• Carrot colorful and slightly sweet
• Snow peas crisp and fresh
• Young corn adds mild crunch
• Cauliflower absorbs flavor and gives body to the dish
• Red bell pepper bright and aromatic
• Cabbage softens and holds the sauce well
• Garlic provides aroma and depth
• Onion adds sweetness and flavor balance
• Chicken liver contributes rich and savory flavor
• Oyster sauce gives umami and shine to the sauce
• Whole button mushrooms earthy and mild
• Cornstarch thickens the sauce slightly
• Water used for blanching
• Ice water keeps vegetables crisp after blanching
• Cooking oil for sautéing

1. Blanch the vegetables
   Boil one quart of water in a pot. Add the carrot and blanch for 30 seconds. Add snow peas, young corn, red bell pepper, and cauliflower. Continue cooking for one minute. Add the cabbage and cook for another minute. Transfer everything to ice water for two minutes. Drain and set aside.
2. Blanch the shrimp
   In the same boiling water, blanch the shrimp until orange. Remove and set aside.
3. Boil the chicken gizzard
   Boil the gizzard until tender. Drain and set aside.
4. Sauté aromatics
   Heat oil in a wok. Sauté garlic until light brown. Add onion and cook until soft.
5. Add chicken liver
   Add chicken liver and sauté for three minutes until lightly browned.
6. Combine main ingredients
   Add the boiled gizzard and pour in the oyster sauce. Toss in all the blanched vegetables and season with Maggi Magic Sarap. Stir and cook for one minute.
7. Add shrimp, quail eggs, and mushrooms
   Add the shrimp, quail eggs, and mushrooms. Cook for two minutes while stirring gently.
8. Thicken the sauce
   Combine cornstarch with three tablespoons of water. Stir until smooth and pour into the wok. Toss until the sauce thickens slightly and coats the vegetables evenly.
9. Serve
   Transfer to a serving plate. Serve warm with steamed rice. Share and enjoy.

Best Ways to Enjoy

This Chop Suey Recipe goes perfectly with plain steamed rice or Sinangag, especially if you enjoy savory dishes with a touch of freshness. It is often served alongside meat dishes during family gatherings. I like pairing it with something grilled or fried to balance the textures — like crispy liempo or fried tilapia. The sauce clings beautifully to the rice and gives every bite flavor without being overwhelming.

How This Chop Suey Stands Out

This version of Chop Suey Recipe celebrates Filipino ingredients. Using both chicken liver and gizzard gives it depth, while shrimp and quail eggs add flavor and visual appeal. The sauce remains light and glossy, not thick or greasy, which allows the freshness of the vegetables to shine through. The result is a dish that feels balanced and nourishing — savory, slightly sweet, and comforting all at once.

• Replace chicken liver and gizzard with sliced chicken breast or pork for a milder flavor.
• Use broccoli, green beans, or zucchini for more vegetable variety.
• If oyster sauce is unavailable, combine soy sauce and a small pinch of sugar as a substitute.
• For a vegetarian version, skip the meat and seafood and add tofu or extra mushrooms.
• For a spicy kick, toss in a few sliced red chilies or chili flakes before finishing the sauce.

Storage and Leftovers

• Let the dish cool completely before storing.
• Place leftovers in an airtight container and refrigerate for up to three days.
• Reheat in a pan over medium heat. Add a splash of water if the sauce becomes too thick.
• Avoid reheating repeatedly, as this can make vegetables too soft.
• You can freeze portions, but expect a softer texture after thawing.

What to Have with It

• Can I use frozen vegetables for this Chop Suey Recipe?
  Yes, you can use frozen vegetables if fresh ones are not available. Thaw and drain well to remove excess moisture. Fresh vegetables will always give a better texture and brighter color.

• How can I keep vegetables from becoming soggy?
  Blanch quickly, cool immediately in ice water, and cook in small batches over high heat. This keeps them crisp and prevents overcooking.

• Is it okay to skip the chicken liver and gizzard?
  Yes, the dish will still be flavorful. Use sliced chicken breast, pork, or tofu for a lighter alternative.

• What can I use if I don’t have oyster sauce?
  Combine soy sauce and a bit of sugar or hoisin sauce for a similar effect. Adjust the seasoning as needed.

• Can I make this dish ahead of time?
  Yes. Blanch vegetables and store them separately in the refrigerator. Combine and toss everything right before serving for best results.

• What other proteins can I use?
  Thinly sliced beef, chicken, or squid work beautifully in Chop Suey. Adjust cooking time so the meat remains tender.

• Can I add noodles?
  Absolutely. Toss in cooked pancit canton noodles during the final stage and mix until evenly coated. It turns the dish into a full one-plate meal.

• What are the best vegetables for a lighter version?
  Cauliflower, snow peas, young corn, and bell peppers give a clean, crisp bite and a lighter texture.

• How can I make Chop Suey taste fresher?
  Add a squeeze of calamansi or lemon before serving. The citrus adds brightness and enhances the savory flavor.

• How long does Chop Suey last?
  When stored properly, it can last up to three days in the refrigerator. Reheat gently in a pan and avoid microwaving too long to keep the vegetables crisp.

The beauty of this Chop Suey Recipe lies in its simplicity. You get a healthy, colorful, and flavorful meal in one pan. It’s the kind of dish that reminds you why Filipino home cooking is loved around the world.