What is Chopsuey?

Chop suey is a Chinese dish of mixed vegetables. In Chinese, the two characters for chop suey are pronounced "tsa sui" in Mandarin or in Cantonese "shap sui," meaning "mixed small bits" or "odds and ends." As a culinary term, shap sui refers to a kind of stew made of many different ingredients mixed together.

Shap sui probably first came to the United States with the waves of Chinese immigrants drawn to the California gold fields. Most came from the South China coast’s Pearl River Delta and particularly the town of Toishan. In the 1870s, the Chinese were pushed from the American West by racial violence, migrating to cities like Philadelphia, Boston, and New York. There Americans first noticed a dish called "chow-chop-suey."

The chopsuey Filipino recipe is basically a mixed vegetable dish with either pork, chicken or shrimp, and made with a starchy sauce.


YOUR CHOPSUEY FILIPINO RECIPE SHOPPING LIST:

Pork Shoulder
Shrimps
Cauliflower
Carrots
Snow Peas Sitsaro
Cabbage
Pork or Shrimp Broth
Green and Red Bell Pepper
Quail Eggs
IN THE PANTRY:

Garlic
Onion
Pepper
Salt
Fish Sauce Patis
Cooking Oil
Cornstarch or Tapioca Starch



INGREDIENTS

4 cloves Garlic, minced
1 medium Onion, chopped
2 tablespoons Cooking Oil, for sauteing
1 cup Pork Shoulder, pre-boiled, sliced in strips
1 Cauliflower, cut the florets only,
2 Carrots, cut in strips
1 cup Snow Peas Sitsaro, ends trimmed
1/2 Cabbage, cut in 1/4 inch thick
1 each Green and Red Bell Pepper, cut in strips
2 tablespoons Fish Sauce Patis
1 cup pork or shrimp broth
1 cup Shrimps, shelled and deveined
12 Quail Eggs, pre-cooked and shelled(optional)
1 tablespoon Cornstarch or Tapioca Starch, dispersed in 1/2 cup water
1 teaspoon Salt
1/4 teaspoon Pepper


PREPARATION TIME : 20 minutes

Cooking Time : 25 minutes

1. In a large pan over medium heat, saute the garlic and onion in the cooking oil. Add the pork and shrimps and cook for 2 minutes.

2. Add cauliflower, red and green bell peppers and snow peas, together with the fish sauce and saute for 3 minutes.

3. Pour in the pork stock, put the cover on and simmer for 10-12 minutes.

4. Stir in the shrimps and quail eggs.

5. Thicken the sauce with the cornstarch dispersed in water mixture.

6. Season with salt and pepper.

7. Serve hot with rice.



References:
http://chinesefood.about.com/od/foodamerica/a/chop-suey-history.htm
http://www.filipino-food-recipes.com/chopsuey-filipino-recipe.html

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