Chopsuey is a Chinese dish that is so common to Filipino homes. If I think about it, it’s basically a stir-fried dish with a variety of vegetables, meat or shrimps, and sometimes quail eggs. The sauce is thick and brown, but a lot blander than most stir-fry sauces.
This makes chopsuey (in the US spelled as Chop Suey) a vegetable dish to pair with another possibly-dry dish and rice. During my no-rice years, I’d usually order chopsuey so I can enjoy any intensely-flavored Filipino dish without defaulting to a bowl of rice.
I was missing all my stir-fry vegetables so I made Chopsuey in the rice cooker! The challenge really was thinking ahead, determining which of the vegetables should go first or cooks slower.
Rice Cooker Chopsuey
- 2 cups of water
- 2 small tomatoes, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 small bell pepper, cut into strips
- 1 cup cauliflower florets
- 1 cup young corn, cut into bite sized pieces
- 1 cup carrots, roll cut
- 6-8 pieces shrimp, peeled, deveined and cut into bite size pieces
- 1 1/2 cup green cabbage, chopped
- 1 tbsp Chinese cooking wine
- 2 1/2 tbsp oyster sauce
- 1 tbsp cornstarch dissolved in 1 tbsp water
- salt and pepper to taste
- Combine water, onions, garlic, tomatoes in rice cooker pot and switch to cooking mode. Bring to a boil and simmer for five minutes, or until onions and tomatoes have softened.
- Blanche shrimps in the same pot for 1 minute, and then set aside. Add Chinese cooking wine, oyster sauce, and salt and pepper. Simmer for another 5 minutes.
- Add carrots, bell pepper and cornstarch mixture, continue cooking for 3-4 minutes.
- Next, add cauliflower and young corn, cook for 1-2 minutes.
- Finally, add shrimps back, and cabbage. Continue simmering for 1-2 minutes or until vegetables are cooked to your liking.