Chopseuy is a Philippine dish that has different varieties of vegetables in it. The dish originated from Chinese, it was originally composed of vegetables, meat, shrimps with a thick sauce that has a hint of sweetness and saltness cooked in a hot wok, it has bean sprouts, cabbage and celery and is bound by thick sauce. But the Filipinos had made a different version that makes the dish distinctly Filipino. We added different kind of vegetable that makes the dish more healthy and delicious. (source) Here is my version of chopseuy.
2 cloves garlic, minced
1 medium onion, sliced
200 g. chicken meat, cut in small pieces
200 g. shrimp, peeled and deveined
100 g. snow peas
small cabbage, cut into 1/2 inch thick
1 chayote, cut into small pieces 1/2 inch thick
carrot, cut into strips
1/4 cup black fungus, soaked and sliced
Chinese kikiam, cut into pieces 1 inch x 2 inches
4 tbsp. oyster sauce
1/2 cup water
1 tbsp. cornstarch diluted in 2tbsp. water
Heat oil in a wok. Saute onion and garlic until golden brown. Add chicken meat then stir fry. Add chayote and carrots. Then add the remaining vegetables, kikiam and the shrimp. Stir in oyster sauce and water. Add the diluted cornstarch while stirring constantly. Do not overcook the vegetables.
You can also add cauliflower and young corn if you want. Bon appetite!