When I was growing up in Aklan, my family's version of chop suey is basically sauteed Chinese vegetables imported from Manila with
lots of goodies like pieces of chicken and ... always ... steamed mussels. This was the specialty
of our cousin Nong Juaning.
This is very easy to do.
Ingredients:
Cabbage, sliced
Carrots, sliced julienne style or slanting crosswise
salt and pepper to taste, maybe a tsp or two of soy sauce
vetsin or MSG optional
By the way, the chopsuey in the photograph has potatoes in it.
Heat oil in a frying pan (k'wale or wok) over a hot stove, saute crushed garlic and sliced onion.
When the onion slices turn transparent, add chicken pieces. Boil in its own juices a little bit until meat is tender.
Once meat is cooked, add vegetables. Simmer covered for just two or three minutes. Don't overcook vegetables. Add
steamed mussels. Mix. Salt and pepper to taste. I like white pepper instead of black.
