Chopsuey , the Filipino stir fried vegetables loaded with chayote, carrots, broccoli, cauliflower, mushrooms and different meats like pork and chicken.

Chopsuey is one of the first vegetable dish I learned to eat when I was a child, it’s so flavourful and chunky you won’t notice you are eating vegetables. This Chinese dish usually consists of mixed vegetables such as cabbage, carrots, mushrooms, broccoli, and cauliflower with different meats, usually cooked quickly in a high searing heat over a wok. A very popular dish everywhere but since it’s a generic mix any veggies dish each country have their own variation depending on the vegetables readily available on the country, an example is Philippines where we are used to adding chayote on the dish, in Polynesian countries they add vermicelli rice noodles and in Malaysia they use oyster mushrooms.

Now try it with your own variation or use the recipe below if you want to be safe.

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Chopsuey , the Filipino stir fried vegetables loaded with chayote, carrots, broccoli, cauliflower, mushrooms and different meats like pork and chicken.


  • 1 broccoli, cut into florets
  • 1 cauliflower, cut into florets
  • 1 large carrots sliced thinly
  • 2 stalks celery, sliced
  • 1 yellow capsicum (bell pepper), sliced
  • 2 small chayote, sliced
  • 6 pcs dried shiitake mushrooms, rehydrated and sliced
  • 300g cup pork belly, diced
  • 1 block tofu, deep fried and sliced
  • 6 cloves garlic, minced
  • 1 red onion, chopped
  • 1 tbsp cornstarch (dissolved in 1/4 cup water)
  • 1 cup chicken stock
  • 1 tbsp sugar
  • fish sauce
  • freshly ground black pepper
  • oil


  1. Heat up a wok in a very high heat, add oil and sauté garlic and onion.
  2. Add pork then stir fry for 2 minutes.
  3. Add broccoli, cauliflower, chayote, celery and shiitake mushroom then continue to stir fry for 2 minutes.
  4. Add capsicum and carrots then stir fry for 2 minutes.
  5. Add chicken stock, sugar and dissolved cornstarch, bring to a rapid boil.
  6. Once it boils fish sauce and freshly ground black pepper.



10 Responses

  1. That has to be the most gorgeous chop suey I’ve seen!

  2. Juliana says:

    Yum! I love the chayote in this chopsuey…very pretty Raymund!
    Have a wonderful week 😀

  3. I have never eaten a chopsuey with chayote but I’d like to try it!!! It looks delish…

  4. we used to called this as capcai here in Indonesia,
    the most comforting veggies ever
    indonesian version including chayote too….

  5. Growing up my mom made chopsuey all the time and surprisingly, it was very similar to this recipe. I say surprisingly because I grew up in Missouri where there is lots of pretending, but very little authentic Chinese food.Kudos to mom.
    Great photo, Raymund.

  6. mjskit says:

    I have had chopsuey in years, probably since I lived in Shreveport over 40 years ago. Forgot all about it. Yours looks better than any I ever had. Delicious!

  7. Kristy says:

    I’ve known the word my whole life, but never knew what it was. Looks delicious and packed with healthy veggies!

  8. Anita Triana says:

    Looks so deliciou I’d like to have it thank for sharing !!

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