Chop Suey is a stir-fry vegetable dish and is one of my favorites. You may have heard about this dish before since it belongs to the Chinese cuisine, but this is the Filipino version. We add hard-boiled quail eggs and more vegetables to our liking.

You can add your choice of meat, either pork or chicken, and even add shrimp if you want. I chose to just use chicken for this one.

I haven’t had Chop Suey in a long time and I got the idea about preparing it after I bought the quail eggs. I shared the story about the quail eggs here.

Here’s how I did it.

Ingredients:

• 1/2 lb. chicken tenders, cut into bite size pieces
• 1/2 lb. mixed vegetables (I got the one with this mix: broccoli; Italian green beans; carrots; baby corn cobs; water chestnut; and red bell peppers.)
• 1 cup cauliflower
• 1 pc. green bell pepper, diced
• 1 pc. red onion, chopped
• 1 tsp. garlic, minced
• 1/4 cup low-sodium soy sauce
• 1 pack Magic Sarap ( I bought this from the Asian store, but you can skip)
• 3/4 cup water
• 1/8 tsp. ground black pepper
• 1 tbsp. corn starch, diluted in 1/2 cup water
• 2 tbsp. olive oil
• Salt to taste
• 12 pcs. quail eggs, boiled

Instructions:

1. In medium heat, heat olive oil in pan.
2. Sauté onion and cook until translucent.
3. Add garlic and cook until golden brown.
4. Add chicken and cook until brown.
5. Add soy sauce and Magic Sarap. Stir.
6. Add water and simmer for 15 minutes.
7. Add cauliflower, mixed vegetables and green bell pepper, and cook for 5 minutes.
8. Add black pepper.
9. Add quail eggs and the cornstarch mixture, then toss.
10. Serve hot with rice and enjoy!

This is such a delicious and filling dish, not to mention, healthy. I’m thinking about preparing this again soon because I have the ingredients available.

Have you tried having Chop Suey before?

Happy Foodie Friday, friends!