Chopsuey Stir Fry

Ingredients

• 12jumbo prawns, heads and shells removed
• 15snow peas
• 425 g (15 oz)baby corn
• 1 smallred pepper, cut into small rectangular pieces
• 1green pepper, cut into small rectangular pieces
• 150 g (2 cups)chopped cabbage
• 160 g (1½ cups)cauliflower florets
• 90 g (1 cup)broccoli florets (optional)
• 1 mediumyellow onion, sliced
• 180 ml (¾ cup)chicken stock
• 5 g (2 teaspoons)cornflour
• 45 ml (3 tablespoons)cooking oil
• to tastesalt and ground black pepper

Instructions

1. 1

   Heat the oil

   Heat the oil in a wok or large frying pan.

2. 2

   Cook the prawns

   Fry the prawns for 30 seconds on each side. Lift them out of the wok and set aside.

3. 3

   Soften the onion

   Use the oil left in the wok to sauté the onion until it starts to loosen.

4. 4

   Stir-fry vegetables

   Add the peppers, cauliflower, broccoli, snow peas and baby corn. Stir-fry over high heat for 3 to 5 minutes.

5. 5

   Return the prawns

   Put the prawns back in the wok and season with salt and ground black pepper. Stir-fry for 1 minute.

6. 6

   Thicken the sauce

   Mix the chicken stock and cornflour until smooth, then pour into the wok and toss everything together. Cook for 1 to 2 minutes, until the liquid thickens slightly.

7. 7

   Serve the stir-fry

   Transfer the chopsuey to a serving plate and serve.

8. 8

   Share and enjoy

   Share the dish and enjoy.

What is chopsuey?

Chopsuey is a mixed-vegetable stir-fry associated with Chinese-influenced cooking across several countries, including the Philippines. Filipino versions commonly combine vegetables with meat or seafood and a savoury sauce.

This version pairs prawns with a varied mix of vegetables and a simple chicken-stock and cornflour sauce. Cooking the vegetables briefly over high heat helps them stay colourful and retain some bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 256 calories, 7g protein, 35g carbs, 13g fat.

The baby corn and other vegetables contribute most of the carbohydrate, while the cooking oil provides much of the fat. Prawns supply the protein, with smaller amounts from the vegetables. For a more balanced plate, serve a portion with rice and adjust the amount to suit your appetite.

Choosing and preparing the vegetables

Cut evenly: Keep the pepper pieces and vegetable florets in manageable, similar-sized pieces so they cook at a similar pace.

Optional broccoli: The recipe includes broccoli as an optional addition. If using it, have it ready before you start stir-frying, as the cooking stage moves quickly.

Getting the stir-fry right

High heat: A hot wok or large pan helps the vegetables cook quickly rather than sit and soften slowly. Add the vegetables once the onion has started to loosen.

Keep it moving: Stir and toss the vegetables during their 3 to 5 minutes in the pan, then continue tossing after the prawns and sauce go in.

Prawn timing and doneness

Brief first cook: The prawns are fried for just 30 seconds on each side before being set aside. They return to the wok near the end for a further minute.

Watch the finish: Prawns should be opaque and cooked through; avoid leaving them in the wok longer than the method requires, as they can become firm.

Making the sauce

Mix first: Stir the cornflour into the chicken stock before pouring it into the wok. This helps distribute the thickener through the liquid.

Slightly thickened: Cook the sauce for 1 to 2 minutes, tossing the ingredients so it coats them lightly. The recipe calls for a modest thickening rather than a very thick gravy.

Serving ideas

Serve chopsuey hot as the main part of a meal, or pair it with steamed rice to make the chicken-stock sauce easy to enjoy.

Because the pan contains both prawns and a substantial range of vegetables, keep any sides simple and serve them separately.

Recipe notes & tips

• Prepare and arrange all the vegetables before heating the wok, since the stir-fry stages are brief.
• Use a wok or large pan so the ingredients can be tossed without crowding.
• Keep the heat high during the vegetable stir-fry, as specified in the method.
• Mix the cornflour thoroughly into the stock before adding it to the wok.
• Set the prawns aside after their first quick fry and return them for the final minute.
• Season with salt and pepper to taste once the prawns have been returned to the pan.

Variations

• Skip the broccoli: Leave it out, as the recipe lists it as optional.
• Use extra broccoli: Add more florets while keeping the same stir-fry sequence.
• Change the vegetables: Replace one vegetable with another that can be stir-fried quickly.
• Serve with rice: Add steamed rice alongside the chopsuey for a more substantial meal.

Common mistakes to avoid

• Crowded pan: The vegetables may cook unevenly; use a roomy wok or large frying pan.
• Low heat: Vegetables can soften before they stir-fry; bring the wok to high heat for the vegetable stage.
• Overcooked prawns: They can become firm; follow the brief cooking times and return them only near the end.
• Lumpy sauce: Cornflour can clump if added directly; blend it into the chicken stock first.
• Over-thickened sauce: It may coat the vegetables too heavily; cook only until it thickens slightly.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in a pan until piping hot, stirring gently; the vegetables may soften further after storage.

Frequently asked questions