Pork and Chicken Liver Chop Suey

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Pork and Chicken Liver Chop Suey

Chop suey is just another stir-fried vegetable dish. But say stir-fried vegetables and most Filipinos won’t understand what the heck you’re referring to. Say chop suey, however, and you’re talking on the same wavelength. This pork and chicken liver chop suey was the vegetable dish I served at my 12-year-old’s birthday dinner last Saturday. A variation of my original chop suey recipe, I omitted the fried tofu cubes and the baby corn and, instead, used straw mushrooms and cabbage. For added meat variety, I added some chicken livers to the pork. It was the only vegetable dish I was going to serve and I wanted it to be really good.

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August 23, 2004  Print This Post   
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Comments

5 Responses to “Pork and Chicken Liver Chop Suey”
  1. felixberto says:
    February 16, 2007 at 4:50 am

    cornstarch okay instead of tapioca connie? but i will hunt for tapioca starch and sesame seed oil at the store. never used them before but this will be our meal this weekend. let’s see if the kids will bite. i love liver, snow peas and i have lots of boiled eggs. i will boil some bouillon instead of the meat broth. i try to use what i have first so that my cabinets do not get cluttered with so many things. have a nice weekend connie and family.

    Reply
  2. Jaime Saudi Arabia says:
    May 14, 2008 at 3:38 pm

    Hi,

    Hope ur doin’ fine and in goodshape. Tanong ko lang, ok lang ba na balutin ko sa foil ang chicken at sa Turbo broiler ko sya lulutuin instead na sa oven? Hindi ba sasabog or mag spark ang Turbo ko? Please email me back…THANK YOU.

    Reply
  3. Connie says:
    May 15, 2008 at 2:44 pm

    What chicken, Jaime? And I don’t answer comment through e-mail.

    Reply
  4. lisa says:
    March 30, 2009 at 4:37 am

    How many servings will this yield? Should I double it to feed at least 25 people?

    Reply
    • Connie says:
      March 30, 2009 at 11:04 am

      Yield is 6 to 8 people. But this chop suey was served with two other dishes. If it’s the only dish you’re serving, it’ll be good for about 4.

      Reply
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