Chopsuey Soup (Ho To Tai)

Name: Chopsuey Soup (Ho To Tai)
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: Vegetable/cooking oil; 1/4 kg pork cutlets - chopped to smaller pieces; 1/4 kg shrimp - remove whiskers/ or better yet remove shell; 8 pcs fish balls; 4 clove garlic- crushed; 1 pc small onions- chopped; 2 pcs small tomatoes - chopped; 1 bunch Pechay/Napa Cabbage - remove hard stalks and chop; 1/4 kg Green Cabbage - remove hard stalks and chop; 1 small bunch of broccoli - remove hard stem and separate; 1 small bunch of cauliflower - remove hard stem and separate; 1 small carrot - cut to circles; 1/2 part of small chayote -chopped; 1/8 kg flat beans - fiber removed; 1 handful bean sprouts - cleaned; 1 stalk celery - chopped; Chopsuey Sauce:; 2 tbsp oyster sauce; 2 tbsp soy sauce; 1 cup chicken broth; 1 tbsp cornstarch; 1 tsp sesame oil; 1 tsp grounded black pepper; 2 tbsp oyster sauce; 2 tbsp soy sauce; 1 tsp black grounded pepper; 1 tsp chopped ginger

bemski @Bemski_Cooks

Cebu City

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? :D

Hubby 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)

Hubby 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)

bemski @Bemski_Cooks

Cebu City

Hubby 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)

Hubby 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)

Saved

Ingredients

30 min

4 servings

Vegetable/cooking oil
1/4 kgpork cutlets - chopped to smaller pieces
1/4 kgshrimp - remove whiskers/ or better yet remove shell
8 pcsfish balls
4 clovegarlic- crushed
1 pcsmall onions- chopped
2 pcssmall tomatoes - chopped
1 bunchPechay/Napa Cabbage - remove hard stalks and chop
1/4 kgGreen Cabbage - remove hard stalks and chop
1small bunch of broccoli - remove hard stem and separate
1small bunch of cauliflower - remove hard stem and separate
1small carrot - cut to circles
1/2part of small chayote -chopped
1/8 kgflat beans - fiber removed
1 handfulbean sprouts - cleaned
1 stalkcelery - chopped
Chopsuey Sauce:
2 tbspoyster sauce
2 tbspsoy sauce
1 cupchicken broth
1 tbspcornstarch
1 tspsesame oil
1 tspgrounded black pepper
Pork Marinade:
2 tbspoyster sauce
2 tbspsoy sauce
1 tspblack grounded pepper
1 tspchopped ginger

Saved

Steps

30 min

1

Mix the pork marinade and let it for at least 20 min
2

Heat vegetable/cooking oil in a wok on medium heat. Cook the marinated pork.
3

Add the shrimp and cook until shrimp is pink.
4

Drop in onions, garlic and tomatoes. Stir fry on high heat.
5

Pour the sauce. Drop in the vegetables and fish balls when sauce starts boiling. Mix well
6

Cook until sauce is reduced and vegetables are cooked.