Chop suey is a Chinese dish which literally means different pieces, making the dish looked attractive, that is why I like chop suey because it has lots of different vegetables. This is my first choice when it comes to vegetable dishes. It is believed that this dish originated in America from Chinese immigrants and came out in an article "Chinese cooking" in 1884. The original recipe has sprouted beans and many Asian countries adopted the recipe and made different versions, my Pinoy version that I've learned from my sister in law.
1/4 kilo shrimp 1 chuchu or chayote ( sliced) 1 medium size carrot (sliced) 1/4 kilo cabbage ( sliced) 1/4 kilo broccoli 1/2 cup button mushrooms 6 pieces quail's eggs 1 glass water
1. Saute garlic and onion 2. Add the shrimps saute for a while and add the water, let it boil. 3. Add the carrots and chuchu simmer for few minutes the add the rest of the vegetables and simmer until it is almost done, add the quails egg mix it well and simmer for a minute 4. Serve it hot. You can dissolve 1 teaspoon flour in a water and pour it before it is done for a thicker sauce.