Chop Suey is a classic Chinese dish that has become a favorite of Filipinos and adopted as their own. It is a tasty, stir fried vegetable dish mixed with pork or chicken.
1/3 kilo of pork (or chicken)
100 grams of sitsaro (snow peas)
18 pieces of quail eggs
12 pieces of canned or fresh baby corn
1 small cake of tofu
1 tablespoon of garlic, finely minced
1 teaspoon of soy sauce
1 tablespoon of oyster sauce
1 teaspoon of sugar
1 teaspoon of cornstarch
½ cup of water
1 teaspoon of sesame oil
½ cup of cooking oil
Salt and pepper
How to cook:
1. Slice the pork into bite-size pieces and season with salt and pepper.
2. Slice tofu into squares that measure 1/2â€³ x 1/2â€³. Slice carrots into thin strips. Remove the tips and sides of the snow peas. Cut onion in half and slice into thin strips. Slice each of the baby corn diagonally into two.
3. Boil quail eggs in a pan of water for three minutes. Remove pan from heat and leave the eggs in the hot water for 10 minutes. Let the pan remain covered. Drain the eggs and rinse them in cold water. Peel off the shells.
4. In a separate pan, mix the cornstarch, oyster sauce, water, soy sauce, sugar and sesame oil.
5. Pour cooking oil in a heated skillet or wok. When the oil starts to smoke, fry the sliced tofu until they turn golden brown. After cooking, drain the tofu cubes with paper towels then set aside.
6. Remove the cooking oil from the pan until only a tablespoon of it is left. Reheat this leftover oil then sauté the garlic and onion slices. Stir for 10 seconds then add the carrots and baby corn. Stir for two minutes then add the snow peas. Stir for another 15 seconds.
7. Return the pork to the wok or skillet then add the quail eggs. Add the cornstarch mixture and stir. Wait until the sauce becomes thick and clear.
8. Add salt and pepper to taste. Serve hot with rice.