![]() Use some leftover char siu, and pork chop suey is what’s on the menu! Slice up some beef or a leftover piece of rare steak, and you have a beef chop suey. Use sliced tofu instead of chicken, and you have a vegetable chop suey. Substitutionsīecause the meaning of the dish is “odds and ends,” feel free to use whatever ingredients you have available. Like the once famous Chicken Chow Mein, made with shredded chicken, onions, celery, cabbage, bean sprouts and deep fried noodles, Chop Suey was also the product of the early evolution of Chinese food in the US. Whatever the story, chop suey became the signature dish for many Chinese restaurants, as you can tell by the many “Chop Suey” restaurant signs dotting the photo below of San Francisco’s Chinatown: Jackson Street, San Francisco’s Chinatown, 1962 © Bridgeman Images Others say Chinese chefs adapted the dish for Westerners using familiar local ingredients (celery, carrots, button mushrooms) along with some bamboo shoots, water chestnuts and bean sprouts to make it more “Chinese.” Some say it was brought over by Chinese immigrants from Taishan, a city in Guangdong Province and home to many of the first overseas Chinese in the United States. There are many stories about the origins of chop suey. You could add the last few carrots or mushrooms in the fridge, some celery, half a bell pepper, and a protein, like chicken breast or leftover rotisserie chicken, and voila! You have a chicken chop suey! The Origins of Chop Suey Today we might call chop suey a fridge clean-out dish. It’s a dish combining all those odds and ends into a stir-fry of meat and vegetables, coated in a tasty sauce. ![]() But that doesn’t make it any less tasty! What Is Chop Suey?Ĭhop Suey (杂碎, zásuì in Mandarin) refers to “odds and ends” or miscellaneous leftovers. Chinese food in America has evolved much since then, to the point where chop suey itself sounds like an outdated term. I think maybe using the chicken broth will help with those who said it was bland, but in the words of Chef Ramsay "Taste, taste, taste!" No recipe is perfect.Today we’ve got a recipe for you that harkens back to the early days of Chinese immigration to the United States: Chop Suey. (I later added red pepper flakes- gotta have a little spicy!) It is a very simple, fast recipe and I recommend it for anyone who wants to make a restaurant-quality meal in a short time period. After adding it to the stirfry however.wonderful. Made the cornstarch mixture according to the directions, and was originally worried about the taste of the mixture. I used fresh bean sprouts instead of canned, but I'm sure that it wouldn't make a difference. Added a dash of salt and pepper and even then, the mixture already tasted great. ![]() I added my vegetables after the chicken was done and used low-sodium chicken broth as the substitute for the hot water. The chicken was seasoned with seasoning salt, paprika, and pepper. I didn't have pork, so I cut up the (thawed) chicken breasts and cooked them in olive oil. Random huh? I read a lot of complaints about it being bland but for me, it was perfect! Maybe because I'm big on seasoning, and I season food to my taste. Didn't know what to do and decided to find a recipe for chop suey. ![]() I have a freezer full of frozen food- a diced celery/onion/carrot mixture, broccoli florets, and chicken breasts.
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