We’re back in the kitchen for the 3rd Season of UlamPinoy! For our first episode we are cooking a very popular Filipino vegetable stir-fry recipe – Chopsuey.

Golden brown pork belly strips in a wok

Fast and easy to cook. Fire up the wok, brown the pork belly until golden and crispy. Mix in the chicken livers. Sauté garlic and onions with the pork and livers.

Crispy pork belly and chicken liver

Throw in vegetables that you may have already in your fridge (we had broccoli, cauliflower, carrots, green beans, red and green bell peppers, celery and cabbage). The more the merrier and colorful. Button mushrooms, zucchine, fish balls, chayote are great too for this dish. You decide what vegetables to add and the proportions of each.

Broccoli, cauliflower and carrots ready for stir-fry

Perfect duo: Broccoli and cauliflower

Add the oyster sauce, salt and black pepper to taste. Use 2 big wooden spoons or laddles to easily toss the vegetables. Meanwhile, dissolve cornstarch in cold water. Pour the mixture and toss it some more.

Cooking chopsuey in a wok

Turn off heat and plate it right away to prevent over-cooking the vegetables.

Chopsuey on a plate ready to serve

Topped with boiled quail eggs as special garnish (which we don’t have this time)

Ingredients

  • 12 kg Pork belly, cut into cubes
  • 14 Chicken livers, pre-cooked and cut into halves
  • Broccoli
  • Cauliflower
  • Carrots
  • Green beans
  • Red and green bell peppers
  • Cabbage
  • Celery (stalk and leaves)
  • Onions
  • Garlic
  • Oyster sauce
  • Cornstarch
  • Salt and black pepper to taste

Again, we are happy to be back and cooking ulam recipes you’ve been asking for previously. Leave us your comment below and we’d love to hear from you. Happy cooking!

Happy cooking and show us your version of the dish via Instagram with #ulampinoy