Chopsuey is a simple, everyday stir-fry made with a mix of veggies and your choice of protein, all tossed in a light, savory sauce. It's not originally Filipino-this dish has Chinese roots-but it's one we've definitely made our own over the years.
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What is Chopsuey?
Chop suey is a flexible stir-fry with a mix of colorful vegetables. It's often made with a protein like chicken, pork, tofu, quail eggs, or seafood such as shrimp or scallops.
The sauce is light and flavorful, thickened slightly with a cornstarch slurry for the right consistency. This dish has Chinese origins, but it's become a regular favorite in the Philippines.
It is very flexible and perfect for cleaning out the fridge-use whatever veggies you have on hand for a quick, healthy meal.
Ingredients you'll need
Notes and substitutions
- Vegetables: I'm using broccoli, cauliflower, red bell pepper, wood ear mushrooms (tenga ng daga), carrots, baby corn, and celery. Use whatever veggies you have on hand-napa cabbage, cabbage, bok choy (pechay), chayote (sayote), snap peas, snow peas, water chestnuts, bamboo shoots, or other mushrooms all work well. Just go for vegetables that can hold up to stir-frying, like crisp-tender veggies or firm leafy greens. Avoid soft or watery ones like tomatoes or eggplant, which can turn mushy and water down the sauce.
- Proteins: I'm using tofu, which I fry first so it holds its shape and gets a slightly chewy texture that soaks up the sauce. You can also use chicken, pork, shrimp, quail eggs, or even leftover meat-these are all common in Filipino-style chopsuey.
- Soy sauce: I used a mix of regular and dark soy sauce-dark soy sauce gives the dish a richer color. If you only have regular soy sauce, that works too.
- Oyster sauce: This adds a savory umami flavor and is a classic base for the sauce.
- Sesame oil: A small amount goes into the sauce for a subtle nutty aroma without overpowering the dish.
How to make this recipe
Step 1: Fry the tofu
Cut the tofu block into 4 thick slabs crosswise. Pat the tofu dry with paper towels. Lightly salt, then coat with cornstarch.
Heat enough oil in a pan over medium to medium-high heat-just enough to coat the bottom. Fry the tofu until golden and crispy on both sides, about 3-4 minutes per side.
Transfer to a paper towel-lined plate or wire rack to drain. Cut into bite-sized pieces, then set aside. You'll add them back at the end to keep them crispy.
Alternatively, you can air-fry the tofu at 400°F (200°C) for 12-15 minutes, flipping halfway through, until crisp.
Step 2: Prep the sauce
In a bowl or measuring cup, mix together: 2 tablespoons soy sauce (use half dark soy sauce if you have it), 2 tablespoons oyster sauce, 1 tablespoon chicken base or bouillon, 1 cup water, 1 tablespoon cornstarch, 1 teaspoon sugar, and 1 teaspoon sesame oil. Stir until smooth and set aside.
Step 3: Prep the vegetables
Stir-frying moves quickly, so it's best to have everything cut and ready to go before you start cooking. Rinse and dry all the vegetables well.
- Wood ear mushrooms: If dried, soak them in warm water until soft, then trim the tough parts and slice into bite-sized pieces. If using fresh, just rinse and slice.
- Baby corn: Rinse and slice in half lengthwise if they're thick.
- Napa cabbage: Separate the white and green parts-cut the white parts into strips and keep the leafy greens whole or halved.
- Broccoli: Use up the stems! Trim the ends and slice thicker stalks in half lengthwise.
- Cauliflower: Cut into small, bite-sized florets so they cook evenly.
- Carrots: Slice thinly on a bias for quick cooking and nice presentation.
- Celery & bell pepper: Slice into thin, even pieces so they stir-fry quickly.
Once everything is prepped, set them aside in groups by how long they take to cook-firm veggies first, then leafy or delicate ones last.
Step 4: Blanch the vegetables
Bring a pot of water to a boil and add a pinch of baking soda-this helps keep the green vegetables bright.
Start by blanching the firmer vegetables first: cauliflower, then carrots, followed by broccolini, and lastly the white part of the napa cabbage.
Blanch each one for a minute or two, just until slightly tender but still crisp. Then, drain the vegetables and set them aside.
Step 5: Sauté the aromatics
In a wok or high-sided pan, heat a bit of oil over medium heat. Add the ginger first and sauté for about 30 seconds to release its aroma. Add the onion and garlic, then cook until softened and lightly caramelized.
Step 6: Stir-fry the vegetables
Raise the heat to medium-high. Add the mushrooms, baby corn, celery, and red bell pepper. Stir-fry for 1 to 2 minutes until slightly softened.
Add the blanched vegetables-cauliflower, carrots, broccolini, and the white parts of the napa cabbage. Toss everything together for another 2 minutes until heated through.
Lastly, add the green parts of the napa cabbage. Toss briefly just until they're slightly wilted but still bright and crisp.
You can season lightly with salt and black pepper at this stage if you like, but the sauce will add most of the flavor.
Step 7: Add the sauce
Give the sauce a quick stir, then pour it into the pan. Let it simmer for 1 to 2 minutes until it slightly thickens. Toss everything to coat.
Step 8: Add the tofu
Add the fried tofu back into the pan. Toss to combine, but don't overmix to keep the tofu crispy.
Step 9: Serve
Transfer to a serving plate and enjoy hot with steamed rice. Leftovers keep well and can be reheated!
Recipe FAQs
Yes! Simply use tofu or tempeh as your protein and skip animal-based ingredients like oyster sauce or chicken bouillon. For the sauce, use mushroom-based sauces or vegan alternatives for oyster sauce.
Blanch firm vegetables briefly in boiling water, then drain well. Stir-fry over high heat, and avoid overcrowding the pan. Add delicate or leafy vegetables last to prevent overcooking.
Chopsuey is best served fresh, but leftovers can be refrigerated for up to 2 days. Reheat gently on the stovetop or microwave. Note that the vegetables may soften more over time.
More Stir-Fry Recipes to Try
- Eggplant Stir-Fry: Soft, savory eggplant tossed in a flavorful sauce.
- Pork and Mushroom Stir-Fry: Pork belly, mushrooms, and a savory, slightly spicy sauce
- Tofu and Asparagus Stir-Fry: Crispy tofu and tender asparagus tossed in a savory garlic sauce.
- Beef Stir-Fry with Onions & Peppers: Tender, velvety beef cooked with sweet bell peppers and onions in a savory sauce.
- Sweet and Sour Chicken: Crispy chicken nuggets with onions, bell peppers, and pineapple tossed in a sweet and tangy sauce.
- Ginisang Togue: Stir-fried mung bean sprouts with crispy tofu and shrimp.
- Adobong Kangkong: Water spinach cooked adobo-style with garlic and vinegar.
- Ampalaya con Carne: Bitter melon stir-fried with beef in a savory sauce.
- Stir-Fried Kangkong: Garlicky side dish made with fresh water spinach.
Other vegetable recipes you may like
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📖 Recipe
Chopsuey (Filipino Vegetable Stir-Fry)
Equipment
- Wok or high-sided pan
Ingredients
For the stir fry
- 1 (14 oz) block firm tofu cut into 4 thick slabs crosswise
- 2 to 3 tablespoons cornstarch for coating
- 2 cups broccolini cut into bite-sized pieces (see note)
- 2 cups cauliflower cut into bite-sized pieces (see note)
- 1 small carrot sliced thinly on a diagonal (see note)
- ½ red bell pepper sliced into strips (see note)
- 1 cup baby corn halved if large (see note)
- 1 cup wood ear mushrooms soaked if dried, or rinsed well if fresh (see note)
- 2 cups napa cabbage white and green parts separated and chopped (see note)
- 1 stalk celery sliced into bite-sized pieces (see note)
- 6 cloves garlic minced
- 1 small onion chopped
- 1 small knob ginger minced
- Pinch of baking soda (optional)
- Salt and pepper to taste
- Neutral oil for shallow frying and sautéing/stir-frying
For the sauce
- 2 tablespoons soy sauce (half dark soy sauce if you have it)
- 2 tablespoons oyster sauce
- 1 tablespoon chicken bouillon or base
- 1 cup water
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Instructions
- Fry the tofu: Cut the tofu into 4 thick slabs crosswise. Pat dry with paper towels, sprinkle with a little salt, and coat with cornstarch.Heat a bit of oil in a pan over medium to medium-high heat—just enough to cover the bottom. Fry the tofu for 3–4 minutes per side, until golden and crispy.Transfer to a paper towel-lined plate or wire rack to drain. Once cooled slightly, cut into bite-sized pieces and set aside.
- Prep the sauce: Combine the sauce ingredients: soy sauce, oyster sauce, chicken base or bouillon, water, cornstarch, sugar, and sesame oil. Mix well and set aside.
- Blanch the vegetables: Bring a pot of water to a boil and add a pinch of baking soda to help keep green veggies bright. Blanch in order: cauliflower, carrots, broccolini, and white part of napa cabbage. Cook each for 1-2 minutes until just tender but still crisp. Drain and set aside.
- Sauté the aromatics: In a wok or high-sided pan, heat a bit of oil over medium heat. Add ginger and cook for 30 seconds, then add onion and garlic. Sauté until softened and lightly caramelized.
- Stir-fry the vegetables: Raise the heat to medium-high. Add mushrooms, baby corn, celery, and red bell pepper. Stir-fry for 1 to 2 minutes until slightly softened.Add the blanched vegetables and toss for another 2 minutes until heated through. Lastly, add the green parts of the napa cabbage. Toss briefly just until they're slightly wilted but still bright and crisp. Optional: Lightly season with salt and pepper.
- Add the sauce: Stir the sauce again, then pour into the pan. Let it simmer for 1-2 minutes until slightly thickened. Toss to coat everything evenly.
- Add the tofu: Add the crispy tofu back into the pan. Gently toss to combine without breaking the tofu.
Notes
- Vegetables: I used broccoli, cauliflower, red bell pepper, wood ear mushrooms (tenga ng daga), carrots, baby corn, and celery. You can swap in other stir-fry-friendly vegetables like napa cabbage, bok choy (pechay), cabbage, snap peas, snow peas, chayote (sayote), bamboo shoots, water chestnuts, or other mushrooms. Just avoid soft or watery vegetables like tomatoes or eggplant-they tend to get mushy and dilute the sauce.
- Protein: I used tofu, fried first for a chewy texture that holds up well in the sauce. You can also use chicken, pork, shrimp, quail eggs, liver, or leftover meats-any of these work well in Filipino-style chopsuey.
- Soy sauce: I used a mix of regular and dark soy sauce. The dark soy adds deeper color and flavor, but regular soy sauce works just fine too.
- Oyster sauce: A key ingredient for that classic savory, umami-rich taste.
- Sesame oil: Just a bit goes into the sauce for a warm, nutty aroma that ties everything together.
Mark says
Delicious!!!!!!!!!
Nora Reyes says
Thank you so much!