Filipino food is mainly influences by Chinese cuisine. Chinese restaurant sprout everywhere in the Philippines, some are so expensive that an average Filipino were not capable dining in with those restaurant. Some of well known recipe from those Chinese restaurant are sweet and sour (pork or fish), Hototay soup, Nido soup (Birds nest soup), Chopsuey, and a lots more. Average Filipino doesn't have to spend so much money just to eat flavorful Chinese recipe, those recipe can be prepared at the convenience of your home, saving not just money but also time. Chopsuey is a favorite Chinese vegetable recipe that Filipino usually prepares at home, Chopsuey can be cook by stir fry or by sauteing. Method of cooking has its own advantage, you could always keep the vegetable freshness by cooking in a stir fry but it is dry compare with sauteed Chopsuey as it has a sauce. Here is my method for cooking Chopsuey.

Stir Fry Chopsuey

¼ kg cabbage

1-2 pcs carrots, peeled and cut into serving pcs

300 grams Cauliflower

100 gram Bitsuwelas (Green bean), slice

100 gram young corn

1 pc medium size chayote, cut into serving pcs

1 Red bell pepper, slice

300 gram liempo pork or chicken

100 gram shrimp deshelled and devein

½ cup of cornstarch dissolves in ½ cup of water

Patis

In a pan stir fry the entire ingredient listed above, half cook only and set aside. In separate pan, saute garlic, onion, and include meat and cook for several minute. Add 1 cup of water to dry until pork start to secrete it own oil, add shrimp and patis to taste. Add ½ cup of water, vets in, and include dissolve cornstarch to thicken. Turn off stove and include stir fry vegetable and mix.

Here is My Method for Cooking Sauteed Chopsuey

The Ingredient with sauteed chopsuey is just the same with stir fry, the only difference is the procedure of cooking and here's how the method of cooking goes.

Prepare all of the vegetable mention above and wash with water, set aside. Bring to boil pork with 1 ½ of water, let it dry until it render its own oil. Sautee garlic, onion, shrimp, add patis. Add 1 ½ cup of water and bring to boil for 5 minute, salt to taste and add vetsin. Include carrots, young corn, and chayote to tender. Then add remaining vegetable and bring to boil for 1-2 minute, season with salt and thickened using cornstarch slurry. Served newly cook Chopsuey recipe with hot steamy rice.

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