Chop Suey or Chopsuey is a quick and easy stir-fry dish. Perfect for busy weeknights! You can add pork/chicken/chicken liver, quail eggs, or keep it vegetarian and just have tender-crisp vegetables with a flavorful sauce! Nutritious and delicious!Proof Filipinos like their veggies!

I was given a lot of Chinese cabbage, and had some shrimp stored in the freeze, so I whipped up some chop suey.In Step 4, when you are done sautéing the Chinese cabbage leaves, a lot of water will come out. Remove as much as possible, and proceed to sprinkle in the sake. When you first sauté the Chinese cabbage, do so over high heat. This tastes great over rice. Recipe by Chisora

At first I was hesitant to try this dish but my passion of trying different kinds of dishes made me want to do it .... so, what happened? Those who tasted it ... thank you for the nice comment which makes me want to do more experimenting recipes to enjoy.I made the recipe up as I went along😊

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The farm is very busy all year except for midwinter, so I came up with this time-saving method of cooking the non-vegetable ingredients in one go.I'm uploading a series of easy, quick and nutritious vegetable-based recipes. For 2-3 servings. Recipe by FarmersK

Chopsuey (chop or "tsap" means 10; and sui means vegetables) in Chinese Amoy dialect literally means "ten vegetables". It is basically a mix of sorts of vegetables easily available in the market with meat. while some say that it is a mix of leftover food. Either way, chopsuey is a stir fry of vegetables and meat. A few vegetables will do for this dish but I like keeping my Chopsuey true to its meaning: 10 different kinds of vegetables in one. The more the merrier (delicious and nutritious), right? :DHubby told me that the "old" chinese kitchen actually use innards instead of seafood or meat cuts when cooking chopsuey. Nah, it's not my type of plate.And.... my photo is not the best - again- because we end up eating the served dish before I got to take a proper picture. (T-T)

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I really wanted to get the bok choy to soak up some flavor. I made this and it turned out really simple and delicious, so I uploaded it so you all could enjoy it too.If you have the Chinese seasonings, adding a little bit will strengthen the flavor and give it a Chinese feel (if you add too much it will become too salty), but just using oyster sauce is still delicious. If you cook the squid too much they will become tough.From the time you start cooking until it's finished, it will only take about 5 minutes. Recipe by Hanano arashi

Inducted into the Hall of Fame on May 25, 2018!Thank you all so much♡Ranked #1 in popular searches♡Featured in Cookpad's popular vegetable side dish book!About this recipeI created this to use up ingredients in my fridge and a large amount of napa cabbage♡

When the cucumber was in season... I often had this menu at my parent's house.This is my mother's signature recipe.I added a little extra to make an authentic Chinese-style? And I am working on it.- I used cuttlefish this time, but you can also use todarodes pacificus (My mother makes it using things like octopus or shrimp.)- When using a big cucumber with lots of seeds, scrape the seeds off with a spoon before using it.- Make sure not to cook both squid and cucumber too much.Add garlic if you like. For 2 to 3 servings. Recipe by rie-tin

A simple combination for everyday cooking: Pork Chops with Vegetables. Less is more, they say, and with this recipe, you'll surely remember that. Don't miss trying it because you're going to love it!