Chopsuey (Filipino Vegetable Stir-Fry)

Chopsuey (Filipino Vegetable Stir-Fry)

A quick and flexible stir-fry made with assorted vegetables and your choice of protein, all tossed in a light, savory sauce.

Course Main Course, Main Dish

Cuisine Chinese, Filipino

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 139kcal

Author Nora Rey

Cost $10-$12

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.

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