Chopsuey: Filipino Stir-Fried Vegetables
Filipino chopsuey is a quick stir-fry of mixed vegetables in a light, glossy sauce, usually with a little chicken or shrimp and quail eggs. The trick is to add vegetables in order of firmness so everything finishes crisp-tender and colorful.
About Chopsuey
Chopsuey is a Filipino stir-fry of mixed vegetables in a light, glossy sauce, usually with chicken or shrimp and quail eggs. It shows Chinese influence and is one of the most common ways to eat many vegetables at once. It is quick to cook, colorful and easy to adapt to what is in the market.
The key to good chopsuey is timing. Vegetables are added in order of firmness so everything finishes crisp-tender, and the sauce is lightly thickened with cornstarch so it coats the vegetables without pooling. It is a staple of family meals and a standard on Filipino restaurant menus.
Ingredient notes
- Mixed vegetables: carrots, cauliflower, broccoli, cabbage, snow peas and bell pepper give color and texture.
- Chicken or shrimp: optional protein that adds savory flavor.
- Oyster sauce and soy sauce: the savory base of the sauce.
- Quail eggs: a traditional, slightly fun addition.
Tips for the best Chopsuey
- Cut everything to a similar size. This helps the vegetables cook evenly.
- Add vegetables by firmness. Carrots and cauliflower first, cabbage and snow peas last.
- Keep the heat high. A hot pan sears the vegetables rather than steaming them.
- Cook in batches if your pan is small. Overcrowding makes the vegetables soggy.
- Thicken the sauce lightly. Just enough to coat.
What to serve with Chopsuey
Serve with steamed rice as a main dish, or as a vegetable side with fried chicken or fish.
Variations and substitutions
- Vegetarian: use mushroom sauce and tofu.
- Seafood: add squid or fish balls.
- Spicy: add a few chilies.
- Noodles: toss with cooked noodles for a different meal.
Storing and reheating
Best fresh. Refrigerate for 2 days; the vegetables soften on reheating.
Frequently asked questions
What vegetables go into chopsuey?
Carrots, cabbage, cauliflower, broccoli, snow peas, bell peppers and baby corn are common.
Why is my chopsuey watery?
The pan was too crowded or the heat too low. Cook in batches and thicken the sauce.
What is chopsuey sauce made of?
Oyster sauce, soy sauce and stock, thickened with cornstarch.
Can I make it ahead?
The vegetables can be cut ahead; cook just before serving.
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