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Chopsuey (Filipino Vegetable Stir-Fry) Recipe

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★★★★★

4.3 from 62 reviews

Chopsuey is a vibrant Filipino vegetable stir-fry featuring a medley of crisp-tender vegetables and crispy tofu, all coated in a savory, thickened sauce. This quick and colorful dish is perfect for a healthy, satisfying meal.

Ingredients

Scale

Tofu

  • 1 (14 oz) block firm tofu (cut into 4 thick slabs crosswise)
  • 2 to 3 tablespoons cornstarch (for coating)
  • Neutral oil (for shallow frying and sautéing/stir-frying)
  • Salt and pepper (to taste)

Vegetables

  • 2 cups broccolini (cut into bite-sized pieces (see note))
  • 2 cups cauliflower (cut into bite-sized pieces (see note))
  • 1 small carrot (sliced thinly on a diagonal (see note))
  • ½ red bell pepper (sliced into strips (see note))
  • 1 cup baby corn (halved if large (see note))
  • 1 cup wood ear mushrooms (soaked if dried, or rinsed well if fresh (see note))
  • 2 cups napa cabbage (white and green parts separated and chopped (see note))
  • 1 stalk celery (sliced into bite-sized pieces (see note))
  • 6 cloves garlic (minced)
  • 1 small onion (chopped)
  • 1 small knob ginger (minced)
  • Pinch of baking soda ((optional))

Sauce

  • 2 tablespoons soy sauce (half dark soy sauce if you have it)
  • 2 tablespoons oyster sauce
  • 1 tablespoon chicken bouillon or base
  • 1 cup water
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil

Instructions

  1. Fry the tofu: Cut the tofu into 4 thick slabs crosswise. Pat dry with paper towels, sprinkle with a little salt, and coat with cornstarch.Heat a bit of oil in a pan over medium to medium-high heat—just enough to cover the bottom. Fry the tofu for 3–4 minutes per side, until golden and crispy.Transfer to a paper towel-lined plate or wire rack to drain. Once cooled slightly, cut into bite-sized pieces and set aside.
  2. Prep the sauce: Combine the sauce ingredients: soy sauce, oyster sauce, chicken base or bouillon, water, cornstarch, sugar, and sesame oil. Mix well and set aside.
  3. Blanch the vegetables: Bring a pot of water to a boil and add a pinch of baking soda to help keep green veggies bright. Blanch in order: cauliflower, carrots, broccolini, and white part of napa cabbage. Cook each for 1–2 minutes until just tender but still crisp. Drain and set aside.
  4. Sauté the aromatics: In a wok or high-sided pan, heat a bit of oil over medium heat. Add ginger and cook for 30 seconds, then add onion and garlic. Sauté until softened and lightly caramelized.
  5. Stir-fry the vegetables: Raise the heat to medium-high. Add mushrooms, baby corn, celery, and red bell pepper. Stir-fry for 1 to 2 minutes until slightly softened.Add the blanched vegetables and toss for another 2 minutes until heated through. Lastly, add the green parts of the napa cabbage. Toss briefly just until they’re slightly wilted but still bright and crisp. Optional: Lightly season with salt and pepper.
  6. Add the sauce: Stir the sauce again, then pour into the pan. Let it simmer for 1–2 minutes until slightly thickened. Toss to coat everything evenly.
  7. Add the tofu: Add the crispy tofu back into the pan. Gently toss to combine without breaking the tofu.

Notes

  • Broccolini, cauliflower, carrot, red bell pepper, baby corn, wood ear mushrooms, napa cabbage, and celery should be cut or prepared as noted for best texture and cooking.
  • A pinch of baking soda in the blanching water helps keep green veggies bright.
  • Use half dark soy sauce if available for deeper flavor.
  • Fry tofu until golden and crispy for best texture.

Keywords: Filipino chop suey, vegetable stir-fry, tofu vegetable stir-fry, healthy Filipino recipes, easy vegetable stir-fry

Find it online: https://foodarohub.com/chopsuey-filipino-vegetable-stir-fry-recipe/