Chop Suey

Chop suey is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. The dish comes together quite fast in a hot wok pan.

The History of Chop Suey: How a Chinese-American Dish Became a National Staple

The dish commonly known as chop suey in the United States wasn’t always called that, and its origins aren’t clear. Most food historians believe it was invented by Chinese immigrants living in San Francisco at the beginning of the 20th century, but their real motives are also up for debate. Regardless of how or why it was created, chop suey spread across the United States after it was discovered by restaurants serving Western-style Chinese cuisine in the 1920’s and later became one of America’s most popular dishes outside of Chinese communities.

Before World War II, chop suey was primarily found in Chinese restaurants catering to American customers. But the war changed everything, as servicemen returning from Asia brought their love of the dish home with them. Suddenly, this once-exotic dish was appearing on restaurant menus all across the country. And it’s been a national staple ever since.

Not quite what you are looking for? Try these other great recipes:

• Hunan Chicken
• Chinese Chicken Tacos
• Easy Chinese Chicken Salad

Chop Suey

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Chop suey is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce.

• Author: I am a Food Blog
• Prep Time: :10
• Cook Time: :10
• Total Time: :20
• Yield: 4 1x
• Category: Dinner
• Method: Stir Fry

Ingredients

Scale 1/2x1x2x3x4x

Protein

• 1 lb chicken breast sliced, or meat of choice, see notes
• 1 tsp soy sauce
• 1 tsp oyster sauce
• 1 tsp corn starch
• 1 tsp toasted sesame oil
• 3 cloves garlic sliced

Chop Suey Sauce

• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1.5 tbsp corn starch
• 1 cup chicken stock no sodium preferred
• 1 tsp sugar
• 1/2 tsp toasted sesame oil
• 1 tsp shaoxing wine optional but highly recommended
• 1 tsp dark soy sauce very optional, for color
• 1/2 tsp ground white pepper optional, if you can find

Suggested Vegetables

• 1 cup broccoli cut into bite sized pieces
• 1 cup mushrooms sliced
• 1 cup bean sprouts rinsed
• 7 oz baby corn 1/2 can
• 1 bell pepper cut into squares
• 1/2 medium onion sliced

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Instructions

1. Combine all ingredients to marinate and velvet the meat (or tofu) and set aside.
2. Combine all the ingredients of your sauce. Reduce in a large nonstick skillet until suitably thickened, about 2 minutes. Transfer to another container and set aside.
3. Prepare your fluffy white rice or crispy chow mein if needed. Then, heat up 1 tbsp of oil in the same nonstick skillet over medium-high heat. When hot, add your protein and quickly stir fry until cooked through, about 3-4 minutes, then remove.
4. Add all the vegetables except the beansprouts to the now empty skillet and give them a very quick toss, 1-2 minutes (or to your preference).
5. Add the meats, bean sprouts, and sauce to the skillet and allow the sauce to come to a boil, 1-2 minutes. Serve immediately, with green onions and sesame seeds and chili flakes.

Notes

You can use any protein you like, such as pork chops, chicken thighs, tofu, eggs etc. If using tofu or ground meats, omit the corn starch.