Filipino Chop Suey Recipe

This is a dish introduced to the Philippines by the Chinese. However, some say that Chop Suey is actually an American dish created in the 19th century by the flux of Chinese immigrants in both New York and San Francisco. If this dish came to the Philippines from its Chinese immigrants, or because of its American rule, we’ll never know. It is cooked in a wok and combines many varieties of vegetable and meats.


  • 1 tablespoon oyster sauce
  • 1 can miniature cut cobs of corn, drained
  • salt and pepper to taste
  • 1/2 pound pork, thinly sliced
  • 1 tablespoon soy sauce
  • 1 to 1 1/2 cup chicken broth or water
  • 1 tablespoon cornstarch
  • 1/4 cup vegetable oil
  • 1/2 teaspoon sugar
  • 3 cloves garlic, minced
  • 1 1/2 cup baby carrots, halved
  • 3 stalks celery, cut diagonally in 1 inch strips
  • 1 onion, chopped
  • 1/2 cup chopped red bell pepper
  • 15 to 20 pieces snow peas, trimmed
  • 1 can slice mushroom, drained

Cooking Directions

  1. In a medium bowl, combine the soy sauce, 1 teaspoon of your oyster sauce, 1 teaspoon of your cornstarch, salt and pepper. Stir. Then add your thin pork strips and set aside to marinate for 10 to 15 minutes.
  2. In a small bowl, combine sugar, the remainder of your oyster sauce and cornstarch then whisk to blend. Set aside.
  3. In a wok, heat cooking oil over medium heat. Fry pork for about 3 to 5 minutes. Then add garlic and onion until soft and translucent. Stir in baby carrots for about one minute. Add the rest of your vegetables one by one, stir-frying between each vegetable to bring out their individual flavors.
  4. Slowly pour in your cornstarch mixture and bring to a boil. Quickly lower the heat and continue stirring until well blended and thickened. Once thickened, remove from heat and pour into a serving platter. Serve hot.