John Miller
Chop suey is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine. It is believed to have been developed in the US by Chinese immigrants. The dish generally consists of meat (usually chicken, pork, beef, shrimp or fish) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery, and bound in a starch-thickened sauce. Mushrooms are commonly used in chop suey, however, they are not always included. Some recipes list them as optional, and others make no mention of them at all.
| Characteristics | Values |
|---|---|
| Can chop suey include mushrooms? | Yes, mushrooms are a common ingredient in chop suey. |
| Is chop suey a healthy dish? | It can be, especially when cooked at home with less oil and fresh vegetables. |
| Is chop suey a versatile dish? | Yes, chop suey can be adapted to include various vegetables, meats, and seafood. |
| What is the origin of chop suey? | Chop suey is a dish from American Chinese cuisine, but its exact origin is unknown. It is believed to be developed by Chinese immigrants in the U.S. |
| What is the typical way to cook chop suey? | Chop suey is typically stir-fried or cooked in a wok or skillet on a stovetop. |
| What is the key to a good chop suey dish? | A delicious sauce, typically made with oyster sauce and Shaoxing wine. |
| Can chop suey be made vegetarian? | Yes, chop suey can be made without meat, and the vegetables can be adapted based on preference or availability. |
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What You'll Learn
Chop suey is a versatile dish
The versatility of chop suey lies in its ability to accommodate different types of meat, vegetables, and sauces. While chicken, pork, beef, shrimp, and fish are commonly used meats, the dish can also be made without meat or with alternative options such as chicken liver, heart, and gizzard. For vegetables, bean sprouts, cabbage, carrots, onions, celery, bell peppers, mushrooms, and bamboo shoots are popular choices, but one can use whatever vegetables are available, including leftovers.
The sauce in chop suey is essential to bringing all the ingredients together. A typical sauce consists of soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, white pepper, and water. However, variations exist, such as using rice wine instead of Shaoxing wine or adding chilli crisp oil. The sauce not only enhances the flavour but also gives the dish a stir-fry-like consistency.
Chop suey can be served in different ways, depending on preference. It is commonly served with rice, but can also be served with noodles, either stir-fried or as a topping. Additionally, it can be paired with side dishes such as egg rolls or soup. The adaptability of chop suey makes it a versatile dish that can be customised to suit different tastes and dietary preferences, including vegetarian and gluten-free options.
The popularity of chop suey has fluctuated over time, with a decline observed in the mid-20th century due to new immigration and the introduction of diverse food options. However, it has retained its prominence in certain regions, such as the American Midwest, and continues to be a well-loved dish for those seeking a tasty, healthy, and visually appealing meal.
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It can be made without mushrooms
Chop suey is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine. It generally consists of meat (usually chicken, pork, beef, shrimp or fish) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery, and bound in a starch-thickened sauce. It is typically served with rice but can be served with noodles.
Chop suey does not have one fixed recipe and is often made with whatever vegetables are available. While mushrooms are a common ingredient in chop suey, they are not essential and can be left out. For example, one recipe includes chicken, carrots, onions, bok choy, mushrooms, and bean sprouts, but notes that "it's fine to replace some veggies. Not a fan of mushrooms? You can leave them out." Another recipe includes mushrooms, but notes that "you can subtitute [sic] the mushrooms with sautéed beef, shrimp chicken or pork!"
Some recipes suggest substituting mushrooms with other vegetables. For example, one recipe that includes bok choy notes that "if you can't find fresh bok choy, try broccoli or spinach instead!" Similarly, another recipe suggests that "this would be a very welcoming recipe for other veggies like celery or even peas."
Chop suey is thought to have originated as a dish made from leftovers, so it is very flexible and can be adapted based on what ingredients are available.
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It can be made vegetarian or vegan
Chop suey is a versatile dish that can be adapted to suit vegetarian and vegan diets. This dish is primarily made with vegetables, and it is common to include mushrooms. However, it is also often made with meat or seafood, so it can easily be made vegetarian or vegan by substituting these ingredients.
For vegetarians, chop suey can be made with traditional Chinese noodles like Chow Mein, which are not vegan as they contain eggs. However, vegans can substitute these with rice noodles or Chinese noodles made without eggs.
There are several options for adding protein to vegan chop suey. Tofu, tempeh, beans, seitan chunks, and soy curls are all popular choices. Soy curls, in particular, have a texture and taste similar to chicken.
The vegetables used in vegan chop suey can vary depending on what is available. Carrots, red peppers, broccoli, mushrooms, cabbage, green beans, bamboo shoots, water chestnuts, snow peas, and baby corn are all commonly used. Some recipes also include celery, bean sprouts, and garlic cloves.
The sauce is an important component of chop suey. A vegan sauce can be made by combining soy sauce (light and dark), plant-based oyster sauce, rice vinegar, maple syrup, and white pepper. Some recipes also include cornstarch, sherry vinegar, and ginger.
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It's a dish from American Chinese cuisine
Chop suey is a dish from American Chinese cuisine, believed to have been developed in the US by Chinese immigrants. It is a prominent part of American Chinese cuisine, as well as British Chinese cuisine, Filipino Chinese cuisine, Canadian Chinese cuisine, Thai Chinese cuisine, Indian Chinese cuisine, and Polynesian cuisine.
The dish typically consists of meat, eggs, and vegetables cooked in a wok and bound in a starch-thickened sauce. The most common types of meat used are chicken, pork, beef, shrimp, and fish. Vegetables often include bean sprouts, cabbage, celery, bell peppers, mushrooms, bamboo shoots, and carrots. Chop suey is usually served with rice but can also be served with stir-fried noodles, in the style of Chinese-American chow mein.
The origin of chop suey is disputed, with many conflicting stories about how the dish was created. One tale claims that it was invented by a Chinese restaurant cook in San Francisco in the 1860s, who was forced to serve something to drunken miners after hours. To avoid a beating, he threw leftover meat and vegetables into a wok and served it to the miners, who loved it. Another story claims that it was created during Qing dynasty premier Li Hongzhang's visit to the United States in 1896, when a chef tried to create a meal suitable for both Chinese and American tastes.
Chop suey's popularity declined in the mid-20th century as new Chinese immigration brought more diverse and authentic dishes to the United States. However, it retained its prominence in regions with less Chinese immigration, such as the American Midwest. Despite the decline in popularity, chop suey has left a lasting impact on the culinary identity of Chinese restaurants in the US and has become a central component of American ethnic food.
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Chop suey's origin is disputed
Chop suey is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine. It is believed to have been developed in the US by Chinese Americans. However, the origin of chop suey is widely disputed.
One account claims that chop suey was invented by Chinese cooks working on the transcontinental railroad in the 19th century. Another story suggests that it was created during Qing dynasty premier Li Hongzhang's visit to the United States in 1896. Li Hongzhang's chef attempted to create a meal that would appeal to both Chinese and American palates. However, recent research by the scholar Renqiu Yu disputes this claim, stating that Li Hongzhang brought his own chefs with him and would not have needed to invent new dishes.
Another tale suggests that chop suey originated in local Chinese restaurants in San Francisco or New York. One story claims that a Chinese restaurant cook in San Francisco was forced to serve drunken miners after hours and, to avoid a beating, threw together leftover meat and vegetables in a wok. A similar story involves Li Hongzhang wandering to a local Chinese restaurant after the hotel kitchen had closed. The chef, embarrassed that he had nothing ready, created a new dish using scraps of leftovers.
Some believe that chop suey was not invented per se, but rather was collectively adopted by Chinese American restaurants to cater to American tastes. Anthropologist E. N. Anderson traces the dish to tsap seui ("miscellaneous leftovers") from Taishan, Guangdong, the home of many early Chinese immigrants to the United States. However, others argue that chop suey is of Chinese origin, brought by Chinese immigrants who adapted their traditional dishes with limited ingredients available in the West.
The exact origin of chop suey remains a mystery, with a long list of conflicting stories and myths surrounding its creation.
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Frequently asked questions
Chop suey is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine. It generally consists of meat (usually chicken, pork, beef, shrimp or fish) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery, and bound in a starch-thickened sauce.
The most common vegetables used for this dish are cabbage, carrots, onions, celery, bell pepper, cauliflower, broccoli, garlic, young corn, mushrooms, beans, bamboo shoots, and bean sprouts.
Yes, mushrooms are commonly used in chop suey. However, they are not always included in the dish and can be substituted or left out.
