Chopsuey (Filipino Vegetable Stir-Fry)

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.

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.

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.