A classic Chinese dish that has been adopted by Filipino cuisine, chop suey is a stir fried vegetable dish cooked with meat, carrots, snow peas, baby corn and quail eggs.
Other vegetables that may be included in chop suey are cauliflower, celery, cabbage, bamboo shoots, broccoli and mushrooms.
The pork may be substituted with diced chicken meat.
For a vegetarian chop suey, omit the meat or chicken, double the amount of tofu and substitute the water with vegetable or fish stock.
1/3 k. of pork
100 g. of sitsaro (snow peas)
12 baby corns (canned or fresh)
18 quail eggs
1 small cake of tofu
1 tbsp. of finely minced garlic
1 tsp. of light soy sauce
1 tbsp. of oyster sauce
1/2 c. of water
1 tsp. of cornstarch
1 tsp. of sugar
1 tsp. of sesame seed oil
salt and pepper
1/2 c. of cooking oil
Cooking procedure :
Cut pork into bite-size pieces. Season with salt and pepper.
Cut tofu into 1/2″ x 1/2″ squares. Slice carrots thinly. Break the tips of the snow peas and pull of the sides. Cut the onion in half and slice thinly. Cut each baby corn diagonally into two.
Boil the quail eggs in water for 3 minutes. Turn off the heat and leave in the hot water, covered, for 10 minutes to finish the cooking. Drain and rinse in cold water. Remove the shells and set aside.
Mix together the water, cornstarch, oyster sauce, sugar, soy sauce and sesame seed oil.
Reheat the oil. Fry the pork over high heat until golden brown. Remove with a slotted spoon, drain and paper towels and set aside.
Pour off the cooking oil until only 1 tbsp. remains. Reheat. Over high heat, saute the garlic until golden brown. Add the onion slices. Stir for 10 seconds. Add the baby corn and carrots. Cook, stirring for 2 minutes. Add the snow peas and stir for 15 seconds. Return the pork to the skillet and add the shelled quail eggs. Pour in the cornstarch mixture and stir until the sauce thickens and clears. Add more salt and pepper if necessary. Serve at once.