![]() 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 Chinese food in America has evolved much since then, to the point where chop suey itself sounds like an outdated term. ![]() ![]() Today we’ve got a recipe for you that harkens back to the early days of Chinese immigration to the United States: Chop Suey. ![]()
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