Chopsuey is a common meal in Chinese restaurants here in the Philippines. This consists chicken or pork meat, chicken liver, shrimps, lots of vegetables like cauliflower, broccoli, cabbage, carrots, sayote, baby corn. I will share you my technique in maintaining the crisp and vibrant colors of the vegetables. Just like how restaurants serve Chopsuey.


  • 1/2 kilo chicken breast fillet or pork adobo cuts; cut into cubes
  • 1/8 kilo shrimps; peeled
  • 1/8 kilo chicken liver
  • 10 pcs squidballs; sliced
  • 1 dozen quail eggs; boiled
  • 3 cloves of garlic minced
  • 1 red onion, minced
  • 1 small cabbage flower; sliced in squares
  • 3 pcs bell pepper, sliced in squares
  • 1 small cauliflower, divided into flowerettes
  • 1 small broccoli, divided into flowerettes
  • 2 medium sized carrots, sliced
  • 1 pc sayote; sliced
  • 1/2 cup sitsaro or snow peas
  • 1/2 cup baby corn
  • 1/2 cup mushroom; sliced in halves
  • 4 tbsp cornstarch mixed in 1/2 cup of water
  • 3 cups of water from the vegetable stock
  • salt and pepper to taste
  • 2 tsp cooking oil


  1. Wash all vegetables properly. So the technique to maintain the crisp of the vegetables is to boil them beforehand.
  2. In a pot filled with water, season it with a teaspoon of salt. Put it in medium heat.
  3. If water has come to boil add first the hard vegetables: cauliflower, broccoli, sayote and carrots.
  4. After 2 minutes, remove the vegetables from the boiling water and place them in a cold water bath.
  5. Next, we add the cabbage, baby corn, snow peas, bell pepper and mushroom into the boiling water.
  6. Remove the vegetables from the water after a minute and place them into the cold water bath.
  7. Save the vegetable stock for later.
  8. Prepare your wok and place it in medium heat.
  9. Pour in the cooking oil and saute your onions and garlic.
  10. Add the chicken or pork meat and allow it to cook.
  11. Next add your chicken liver and once it is cooked, add the shrimps.
  12. When all meat are cooked, pour in the vegetable stock and cornstarch mixture into the pot.
  13. Season with salt and pepper.
  14. Add the squidballs and allow it to simmer for 3 minutes or until squidballs are cooked.
  15. Now it’s time to add all your vegetables and boiled quail eggs. Mix them well.
  16. Cook for another 2 minutes.




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