Healthy and Flavorful Chopsuey Recipe – The Filipino Way

Why I Love This Classic Chopsuey Recipe

Let me tell you—this was the one dish that made me eat veggies as a kid. My Lola (grandma) knew what she was doing. Sweet shrimp, tender chicken, and bright, crunchy vegetables in a glossy, savory sauce… it’s the kind of chop suey Filipino families proudly serve on Sundays.

This isn’t takeout—it’s the chopsuey pinoy version, with everything from quail eggs to chicken liver. And it’s delicious. Let’s break it down.

Ingredients for Filipino Chopsuey Recipe

Protein (for richness and variety)

• Quail Eggs (boiled and peeled)
  
• Shrimp (medium, peeled and deveined)
  
• Chicken Liver (cleaned and sliced)
  
• Chicken Breast (sliced thinly, boneless)

Vegetables (for crunch and color)

This is where chop suey shines—timing is everything.

• Carrot (thin diagonal slices)
  
• Chayote (sliced like a pro—watch for that slippery peel)
  
• Broccoli Florets
  
• Cauliflower Florets
  
• Green Beans (ends trimmed)
  
• Snow Peas
  
• Baby Corn (cut in half if large)
  
• Red Bell Pepper (julienned)
  
• Green Bell Pepper (julienned)
  
• Cabbage (rough chopped)

Aromatics & Seasonings (for that depth of flavor)

• Onion (chopped)
  
• Garlic (minced)
  
• Soy Sauce
  
• Oyster Sauce
  
• Salt and Pepper (season to taste)

Sauce Base (glossy finish, no gloop)

• Water
  
• Cornstarch Slurry (1 tbsp cornstarch mixed with 2 tbsp water)

Cooking Medium

• Neutral Cooking Oil (canola or vegetable)

How to Make Chopsuey Filipino Style

1. Get Everything Prepped Before the Heat Is On

You want to cook fast and clean—chop suey isn’t the dish for last-minute chopping.

• Boil quail eggs for 3–4 minutes. Once cooled, peel and set aside. These go in last as garnish and texture.
  
• Clean and slice all vegetables. Group them by cooking time:
  
  • Hard veggies first: carrot, chayote, green beans.
    
  • Mid-texture: broccoli, cauliflower, baby corn, snow peas.
    
  • Delicate: cabbage and bell peppers.
    
• Prep proteins:
  
  • Slice chicken breast thinly across the grain.
    
  • Clean chicken liver—remove any tough veins or connective tissue.
    
  • Peel and devein shrimp, pat them dry to avoid steaming in the pan.

Chef Tip: Use separate bowls to organize ingredients by stage. That’s your cooking roadmap.

2. Sauté the Aromatics to Build Your Flavor Base

This is where you lay down flavor that carries through the whole dish.

• Heat 2–3 tablespoons of oil in a wide wok or sauté pan over medium heat.
  
• Add chopped onions and stir until they turn soft and translucent—don’t rush; this develops sweetness.
  
• Add minced garlic and stir until fragrant, about 30 seconds. Don’t brown it—it turns bitter.

Watch for: a shimmering surface in the oil and the mellow scent of cooked onions with sharp garlic just kicking in. That’s your cue to move forward.

3. Cook the Proteins Without Overcrowding

Layer the flavors, don’t dump them all in.

• Start with the chicken breast—season lightly with salt and pepper. Sear until no longer pink and lightly golden.
  
• Add chicken liver and let it brown gently on the outside—stir occasionally but let it sit to caramelize.
  
• Add shrimp last—cook just until they turn pink and opaque, about 1–2 minutes.

Most people mess this up by crowding the pan. If it’s steaming instead of sizzling, pause and remove a few pieces. You want sear, not soup.

4. Add Your Vegetables in Proper Stages

This is key to preserving texture, color, and nutrition.

• Toss in the hard vegetables first: carrots, chayote, green beans. Stir-fry for 2 minutes.
  
• Add the medium-tender veggies: broccoli, cauliflower, baby corn, snow peas. Stir gently to combine and cook for another 2–3 minutes.
  
• Add the quick-cooking veggies: red and green bell peppers, cabbage. Cook for 1–2 minutes more.

Keep the heat high but stir gently. The goal is a tender-crisp bite, not soggy stew.

Look for: vivid colors, steam rising, and that wok-fired aroma you get in great stir-fries.

5. Build the Sauce, Thicken It, Then Finish Like a Pro

This is what ties everything together—the sauce should glaze, not drown.

• Pour in about ½ cup of water, plus 2 tablespoons of soy sauce and 2 tablespoons of oyster sauce. Stir everything to combine.
  
• Let the mixture come to a gentle simmer—about 1 minute. This starts the flavor melding.
  
• Stir in the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water). Keep stirring until the sauce turns glossy and clings to the back of a spoon.
  
• Season to taste with salt and freshly ground black pepper.

Last, fold in the boiled quail eggs. Do this carefully—they’re delicate. You’re looking for a nice visual pop and creamy texture contrast.

Serve immediately with hot steamed rice. Let the sauce soak into the grains—chef’s kiss.

Cooking Tips for Perfect Filipino Chop Suey

Avoid These Common Mistakes

• Overcooked veggies – they should stay vibrant and crisp.
  
• Too much sauce – this isn’t a soup. Go for a shiny glaze.
  
• No prep – if you’re chopping as you go, your shrimp will be mush by the time broccoli hits the pan.

Visual Cues That Matter

• Veggies should look bright, not dull.
  
• The sauce should shimmer, not pool.
  
• Shrimp: curled and juicy, not rubbery.

Serving Suggestions for Chopsuey Pinoy Style

• Serve with hot steamed jasmine rice.
  
• Pair with fried lumpia or grilled liempo for a full meal.
  
• Leftovers? Wrap in tortilla for a Filipino veggie burrito twist.

Chopsuey makes a perfect midday meal—light yet filling. For more Filipino favorites to brighten up your lunch table, visit our lunch recipe ideas.

Nutrition Boost: Why This Food Chop Suey is a Winner

Nutrient	Source	Benefit
Protein	Shrimp, Chicken, Quail Eggs	Keeps you full and satisfied
Fiber	Broccoli, Chayote, Beans	Aids digestion
Antioxidants	Bell Peppers, Carrots	Boosts immunity
Iron	Chicken Liver	Essential for energy levels

Chop suey Filipino style is as nutritious as it is comforting.

FAQ: Filipino Chop Suey Recipe

What is the difference between chop suey and chopsuey?

Nothing major—it’s just spelling. “Chopsuey” is the Pinoy twist, commonly used in chopsuey recipe tagalog searches. Same great dish.

Can I skip chicken liver?

Sure. But it adds a rich, slightly sweet depth that makes this chopsuey pinoy special. Try it once.

How do I make it vegetarian?

Skip the meats and double down on the veggies. Add tofu for protein. Use mushroom sauce instead of oyster sauce.

Is this the same as Chinese chop suey?

Nope. The chop suey Philippines version has more veggies, richer sauces, and often includes quail eggs—uniquely Filipino.

Conclusion: Make This Your Go-To Chopsuey Recipe

There you have it—the ultimate filipino chop suey recipe that’s as colorful as it is comforting. It’s fast, flexible, and full of flavor. Whether you’re feeding a crowd or meal-prepping for the week, this dish gets better with practice.

So grab that wok, trust your senses, and don’t be shy with the veggies.

This is the kind of chop suey I want to eat.

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