Chopsuey with Oyster Sauce (MASARAP) Pinoy Recipe

How To Cook Chop suey with Oyster sauce

Here is a delicious recipe for Chop suey. A dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat and eggs, quickly cooked with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce.

How to cook chopsuey with oyster sauce

Learn how to cook this easy side dish recipe. This Chop suey  recipe is a harmony of meat and vegetables in a single dish added with an extra hint of oyster sauce. 

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How to cook Chop Suey with Oyster sauce

Chop suey

To cook Chop suey, pour enough amount of oil into a pan enough to sauté ingredients. Add the 173.3 grams of chopped pork liver and once it’s cooked, set it aside. Add 3 cloves of garlic to the same pan and add more oil if necessary. Add the chopped onions and sauté them with the garlic. Add the chopped pork and sauté everything in the pan. Add 2 tablespoons of soy sauce.

Now, we’ll add the vegetables starting with 168.8 grams of chopped chayote and 74.2 grams of chopped carrots. Add the 76.7 Baguio beans. Add the 72.5 young carrots then sauté everything in the pan. Add 1 cup of water then let it boil. Add 4 tablespoons of oyster sauce and just let it boil again. Add a pinch of salt and pepper to taste. You can add 1 tablespoon of sugar according to your taste.

Dissolve 2 tablespoons of cornstarch in water, mix it, then pour it into the pan. Add the Pechay Baguio. Add another cup of water. Add the cooked pork liver we set aside earlier, mix, then it’s ready to serve.

How to cook chopsuey with oyster sauce

Level: Easy

Yield: 1 serving

Cooking time: 20 minutes

We also have recipes for other Filipino dishes perfect for any occasion such as Bicol ExpressMenudo, Sweet and Sour Fish Fillet and many more see our previous recipe. 

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Chop suey
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Chop suey

A dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat and eggs, quickly cooked with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Filipino
Keyword: Chop suey
Servings: 4
Calories: 503kcal
Author: Rhose
Cost: $10

Ingredients

  • 186.4 grams Baguio pechay or Baguio cabbage
  • 164.8 grams Chayote
  • 76.7 grams Baguio beans
  • 74.2 grams carrots
  • 72.5 grams young corn
  • 13.5 grams bell pepper
  • 3 cloves garlic
  • 1 pc onion
  • 120.7 grams pork
  • 173.3 grams pork liver
  • 1 tbsp sugar optional
  • 4 tbsp oyster sauce
  • 2 tbsp cornstarch
  • 2 tbsp soy sauce
  • 2 cups water add as needed
  • salt
  • black ground pepper

Instructions

  • Pour enough amount of oil into a pan enough to sauté ingredients.
  • Add the 173.3 grams of chopped pork liver and once it's cooked, set it aside.
  • Add 3 cloves of garlic to the same pan and add more oil if necessary.
  • Add the chopped onions and sauté them with the garlic.
  • Add the chopped pork and sauté everything in the pan.
  • Add 2 tablespoons of soy sauce.
  • Now, we'll add the vegetables starting with 168.8 grams of chopped chayote and 74.2 grams of chopped carrots.
  • Add the 76.7 Baguio beans. Add the 72.5 young carrots then sauté everything in the pan.
  • Add 1 cup of water then let it boil.
  • Add 4 tablespoons of oyster sauce and just let it boil again.
  • Add a pinch of salt and pepper to taste. You can add 1 tablespoon of sugar according to your taste.
  • Dissolve 2 tablespoons of cornstarch in water, mix it, then pour it into the pan.
  • Add another cup of water.
  • Add the cooked pork liver we set aside earlier, mix, then it's ready to serve.

Video

Nutrition

Calories: 503kcal

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