This is a quick and easy way to cook chop suey. Different kinds of vegetables are included in this dish along with meat such as chicken breast and chicken liver. I also had some shrimp in there. I think that it goes well with vegetable dishes.
I was excited to see orange and green cauliflower in the grocery today. I knew that I will eventually be cooking chop suey after seeing these. I chose the orange cauliflower for the time being so that my chop suey dish can look vibrant. Note that I did not use cabbage for this recipe because I felt that there is already enough vegetables present in the dish. Feel free to add it if desired.
How to Cook Chop Suey
Here is how I did it. I started by stir-frying the shrimp in a pan. Set it aside in a plate while the other ingredients are cooking. This will ensure that the shrimp does not get overcooked. The garlic and onion were sauteed and the chicken sliced were added. The chicken liver was also stirred-in the pan.
Some of you might get grossed with chicken liver. I hope that you keep an open mind and still try to use it as part of the ingredients. In my opinion, it helps enhance the overall flavor of this dish. It has that distinctive good taste that gets better when cooked with vegetables.
The veggies were added next and the stir-fried for a few minutes. Next goes the chicken broth; it is necessary to give the dish more chicken taste. Cornstarch was added towards the end in order to thicken the sauce (which is the chicken broth and juices from the veggies). The cooked shrimp are also added back.
This is best served warm with rice. You can also add boiled quail eggs.
If there will be leftovers later, you can save it to make pancit canton so that nothing is wasted.
Give this chop suey recipe a try today. Thanks for reading this recipe post.
- 12 to 15 pieces medium shrimp, scales removed and deveined
- 6 ounces boneless chicken breast, thinly sliced
- 3 ounces chicken liver, chopped
- 1 medium red bell pepper
- 1 medium green bell pepper
- ½ lb. snap peas
- 1 small cauliflower (any color)
- 2 medium carrots, sliced
- 1 medium white onion, sliced
- 5 cloves garlic, crushed and minced
- 2 teaspoons cornstarch
- 3 tablespoons water
- 1 cup chicken broth
- Salt and pepper to taste
- 4 tablespoons vegetable oil
- Heat 2 tablespoon of vegetable oil in a pan.
- Once hot, quickly add the shrimp. Stir-fry for 1 to 2 minutes. Remove from the pan. Set aside.
- Add the remaining oil. Saute garlic and onion until the onion gets tender.
- Add the chicken breast and chicken liver. Stir-fry for 3 to 4 minutes.
- Add the carrots, cauliflower, snap peas, and bell peppers. Continue to stir fry for 3 minutes.
- Pour the chicken broth. Let boil. Set the heat to low. Cover the pan and continue to cook in low heat for 10 to 12 minutes.
- Combine cornstarch and water. Mix well. Pour into the pan. Stir.
- Add the shrimp, salt , and ground black pepper. Cook until the sauce thickens to your preference.
- Serve with rice