• 1/4 kilo pork, sliced into small pieces
  • 1/4 kilo shrimps, shelled, deveined and halved
  • 1/4 kilo chicken liver and gizzard, sliced to small pieces
  • 1/4 kilo cauliflower, broken to bite size
  • 1/4 kilo string beans
  • 1/4 kilo snow peas (sitsaro)
  • 1/4 kilo cabbage, cut into squares
  • 2 stalks of leeks, cut into 2 inches long pieces
  • 3 stalks celery, cut into 2 inches long pieces
  • 5 cloves garlic, diced
  • 2 onions, diced
  • 1 carrot, sliced thinly
  • 1 piece red bell pepper, cut in strips
  • 1 piece green bell pepper. cut in strips
  • 2 tablespoons of cornstarch, dissolved in 1/4 cup of water
  • 2 cups chicken stock (broth)
  • 3 tablespoons of sesame oil
  • 3 tablespoons of patis (fish sauce)
  • 4 tablespoons of corn oil or vegetable oil
  • Salt to taste
  1. In a big pan or wok, sauté garlic and onions
  2. Then add pork sauté for 3 minutes
  3. Add the chicken liver and gizzard, continue to saute’s for another 3 minutes.
  4. Add 1 cup of Chicken stock, pinch of salt and simmer for 10 minutes or until pork and chicken giblets are cooked.
  5. Add the shrimp then add and mix all the vegetables.
  6. Add the remaining 1 cup of Chicken stock, patis and the dissolved cornstarch.
  7. Cook for about 5 minutes or until the vegetables are done.
  8. Add the sesame oil.
  9. Salt and pepper to taste.
  10. Serve hot with rice.
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Rating: 9.3/10 (8 votes cast)
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Rating: +5 (from 5 votes)

Chop Suey Recipe, 9.3 out of 10 based on 8 ratings

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