Chopsuey is stir fry dish of mixed vegetables and protein. Chopsuey is actually not a traditional Chinese dish, it’s just a variation of classic stir fry dishes. This dish has different variations in different countries and is quite popular in faux Chinese restaurants. It is also popular here in the country and is commonly cooked in Filipino household like pancit (chow mein) and lumpia (spring rolls). Like most dishes, each household has a different version. In this version (my mom’s), it uses a little less ingredients but still achieves that distinct flavor.
250 grams Pork belly (or any part with fat and skin)
1 head of cabbage
1 Chinese cabbage
1 large carrot
1 head if cauliflower
250 grams green bean
1 pack baby corn
6 garlic cloves
1 white onion
2 tbsp. soy sauce
2 tbsp. oyster sauce
2 tbsp. sesame oil
1 tbsp. vegetable oil
1 tbsp. cornstarch
Salt and pepper
1. Chop vegetables into even sizes. Chop carrots and chayote into bite size pieces, about half an inch thick. String the beans and cut into three pieces. Slice onion into quarters and dice the garlic. Set all vegetables aside.
2. In small a pot, boil and cook pork in two cups of water and a little salt. This will take about 5 to 8 minutes. Remove scum from water. The pork should be cooked through and still firm. After it’s done, remove pork from broth and slice thinly, separate fat. Reserve broth.
3. In a wok, over low heat, render the pork fat. This will take about 3 to 5 minutes. This will pop and splatter so make sure to cover the wok.
4. Then push the remaining pork fat on the side. Increase the heat and saute garlic and onions for a couple of minutes then add pork slices. Stir and saute for another two minutes. Then add cauliflower, carrot, chayote, and green beans. Stir fry for about 3 minutes. Then put half a cup of the pork broth to the mix and cover. Let steam and cook for about 2 minutes. Stir occasionally. Then add soy sauce and oyster sauce, mix well. Season with pepper and add salt if necessary.
5. Make a cornstarch slurry. Mix the cornstarch with 2 tbsps. water.
6. Then add cabbages, stir and cover. Let the leafy vegetables wilt but not too much. This will take about 3 minutes. After this, pour corn starch slurry to thicken the sauce. Then drizzle sesame oil and mix well. Turn off heat and serve immediately.
7. Serve with rice and enjoy!