Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.ĭid you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. A quick stir fry in my dependable wok, a few turns and in no time, dinner was ready to be poured on the fragrant bowl of steaming rice.Ĭalories: 158 kcal | Carbohydrates: 7 g | Protein: 2 g | Fat: 14 g | Saturated Fat: 11 g | Sodium: 1600 mg | Potassium: 96 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 3005 IU | Vitamin C: 1.6 mg | Calcium: 12 mg | Iron: 0.5 mg I sliced the beef strips and prepared the crisp cabbage, fragrant bell peppers, crunchy green beans, bright orange carrot slices and the lovely asparagus. The small portions of meat cooked in a slew of vegetables in season is very appealing to the home cook like me who needs to get dinner done quickly. It may have vague American origins but it sure found its way to the Philippines and back again here on my dinner table. And truly it is a delightful cornucopia of many different ingredients sliced small. Today, internet sources allude to ‘chop suey’ as Mandarin or Cantonese words which mean ‘small bits’ of ‘this and that’. It is also a very well-liked Filipino dish. I still had a pound and a half of beef left and with the fresh vegetables in my bin, I knew Chop Suey was on the menu.Ĭhop Suey (say ‘chop sooy’) sounds Chinese but is actually an Americanized Asian dish. So I made pot roast, beef stew, and skewered some kabobs to grill. I like to do ‘make ahead meals’ on weekends to tide me over on busy weeknights. I bought a huge pack and divided that into four portions to make different dishes.
I was at the grocery last week and beef London broil was on sale. Here’s what made me decide to cook Chop Suey. I even remember she referred to the Chop Suey recipe from the classic Philippine cookbook “Let’s Cook with Nora” by Nora Daza. Mom cooked this dish all the time with vegetables my father cultivated and harvested from our backyard. This brought to mind Chop Suey- Vegetable Stir-Fry, which mom often made for us. They will shrink in size considerably.What I need to do is simplify my life and my menu. If you don’t want them crunchy add them the last 10 minutes of cook time. They will cook from the heat of the sauce as it sets. I love the crunch they give when added just before serving. I never cook my bean sprouts any more either. The celery and onions would almost melt in the sauce. My grandmother cooked her chop suey for several hours. If you like your vegetables on the crunchy side (but tender) I would add them the last 20 minutes of cooking time instead of at the times stated in the recipe.
You can use pork stew meat but I would cook it 30 minutes before I added any vegetables to the pan. For this dish I had some thick cut sirloin pork chops and a small piece of tenderloin I needed to use.
I tend to use whatever kind of pork is on sale for this. Chop Suey is so much better the second day! I’ve managed to scale this recipe back so it will feed 4 people and maybe leftovers. It is one of those dishes that can feed a crowd and it’s hard to make just a small amount of it.
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