Chop Suey | Classic Chinese-American Recipe Like Mom Made (2024)

FAQs

What is the difference between American chop suey and Chinese chop suey? ›

The American Chopsuey is sweet and sour with a bright orangish-red colour. It is like a one-pot macaroni pasta meal cooked with beef and vegetables in a sweet tomato sauce. Whereas the Chinese Chop Suey is savoury and spicy, served with rice or noodles.

Chop suey (usually pronounced /ˈtʃɒpˈsuːi/) is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine, generally consisting 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 ...

Chop suey sauce is made of soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, white pepper, and water.

Chop Suey will usually contain some kind of meat, whether this is beef, pork, chicken or seafood, an assortment of veggies, sometimes an egg and a thick sauce. This is then served with either noodles or rice, although rice is a more common and popular pairing.

More shredded cheese melts onto the piping-hot pasta while a crisp green side salad with radishes is the perfect foil to this fast, crowd-pleasing dinner that defies borders.

Chop suey is a dish you'll see on almost any Chinese takeout menu—but that doesn't mean it comes from China. According to culinary legend, the dish of stir-fried meat, egg, and vegetables was invented on August 29, 1896, in New York City.

Beefaroni, goulash, slumgullion, Johnny Marzetti, American Chop Suey—the list goes on.

The name in several Chinese dialects can be translated to “odds and ends,” an ancestor of the back-of-the-fridge dish that could be adjusted inexpensively and to fit your preferred flavors. According to other stories, chop suey was, like crab Rangoon and fortune cookies, truly the product of American immigration.

I will say that bolognese is traditionally served with spaghetti, whereas goulash or American chop suey is often served with macaroni or other smaller pasta types. But bolognese is meat, veggies, and red sauce over pasta... And goulash/American chop suey are the exact same thing.

The song was originally titled either "Suicide" (according to the bassist, Shavo Odadjian) or "Self-Righteous Suicide" (according to Rubin), but the name was changed in response to real or anticipated pushback from Columbia Records.

How long does American chop suey last in the fridge? ›

This recipe will keep for three to five days in the fridge and reheats well both on the stovetop and in the microwave. If reheating on the stovetop, add some oil or butter to the pan before adding in the leftover chop suey or add a little bit of water to thin it out and keep it from sticking to the pan.

The difference between Chinese Chop Suey and American Chop Suey is that the Chinese one is an Asian-style cooking dish made of meat, eggs, and vegetables combined with a thick sauce and served with noodles or rice.

In Chinese cooking, proteins like beef, pork or chicken are velveted first before stir-frying them. There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts.

In the cafeteria that same day, Freak eats what he calls “gruel,” which is actually American chop suey.

Chop suey is another stir-fry dish made from meat, eggs, and thinly sliced vegetables in a light sauce. It's often made with pork, although some varieties may contain chicken, beef, or tofu. Like other stir-fries, it's a healthier choice because it's made from a protein source and vegetables.

This hardy American Goulash Recipe is one of my kids' favorites. It is a classic dish from our childhoods similar to Hamburger Helper, with ground beef and elbow macaroni cooked in a savory tomato sauce and topped with cheese. It's so easy to make this comforting one-pot meal.

At its core, Chop Suey is a quick stir-fry, including a little meat and a lot of crisp-tender vegetables, that's finished off in a savory sauce that's thick enough to coat everything with flavor.