Few of the ingredients in this dish are native to Samoa, but this Chinese import has become a Samoan staple. There are loads of variations. Use this as a base recipe and adjust it as you like. Pork and chicken make great sapasui, as does pisupo (canned corned beef). Mixed vegetables cook quickly and add a nice colour, but fresh vegetables like cabbage, carrot and broccoli also taste great in this dish. Serve hot with rice, taro, or green bananas. And if you have leftovers and want an awesome lunch, then try making a Sapasui Sandwich. Just butter two slices of bread and slap some sapasui in there, hot or cold.
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