'Chinese' Chop Suey

Delicious Chop Suey Recipe with Pork and Vegetables

Region / culture: China | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Chinese Chop Suey is a popular dish that originated in Chinese-American cuisine. It is a stir-fry dish that typically includes a variety of vegetables, meat, and a savory sauce. This dish is known for its bold flavors and versatility, making it a favorite among many.

History

Chop Suey is believed to have originated in the United States in the late 19th century. It was created by Chinese immigrants who adapted their traditional recipes to suit the American palate. The dish quickly gained popularity and became a staple in Chinese-American restaurants across the country.

Ingredients

2 stalks of celery
6 green onions (scallions)
2 cups of sliced fresh mushrooms
1 lb (454 g) of boneless pork or chicken breast
1 tbsp of vegetable oil
1 cup of chicken broth
2 tbsp of soy sauce
2 tbsp of cornstarch
2 tbsp of cold water
1 x 8 oz (227 g) can of drained sliced water chestnuts or bamboo shoots
1 x 16 oz (454 g) can of drained and rinsed bean sprouts
3 cups of cooked warm rice

How to prepare

Wash the celery, green onions, and mushrooms.
Pat dry with a paper towel.
Cut the celery and green onions diagonally into slices of 0.25 inches.
Slice the pork or chicken into thin strips.
Heat the oil in a wok, add the meat and stir fry for 2-4 minutes.
Add the celery and stir fry for 2 minutes.
Add the green onions and mushrooms, and stir fry for 2 minutes.
Add the chicken broth and soy sauce, bring to a boil by covering.
Mix cornstarch and cold water, and slowly add it to the chop suey while stirring constantly.
Add the water chestnuts and bean sprouts, stir until heated through, and serve with cooked rice.

Variations

Substitute chicken with beef, pork, shrimp, or tofu.
Add your favorite vegetables such as bell peppers, broccoli, or snow peas.
Customize the sauce by adding oyster sauce, hoisin sauce, or chili paste.

Cooking Tips & Tricks

Make sure to cut all the ingredients into uniform sizes to ensure even cooking.

- Stir-fry the ingredients in batches to prevent overcrowding the pan.

- Use high heat and keep the ingredients moving constantly to achieve that classic wok hei flavor.

- Adjust the seasonings to suit your taste preferences.

Serving Suggestions

Chinese Chop Suey can be served with steamed rice or noodles. You can also pair it with a side of steamed vegetables or a fresh salad.

Cooking Techniques

Stir-frying, boiling, and simmering are the main cooking techniques used in this recipe.

Ingredient Substitutions

You can substitute the chicken broth with vegetable broth for a vegetarian version of this dish. You can also use different types of mushrooms or vegetables based on your preferences.

Make Ahead Tips

You can prepare the ingredients ahead of time and store them in the refrigerator until ready to cook. This dish is best served fresh, so it is recommended to cook it just before serving.

Presentation Ideas

Serve Chinese Chop Suey in a large serving bowl or individual plates. Garnish with chopped green onions or sesame seeds for a pop of color.

Pairing Recommendations

Chinese Chop Suey pairs well with a side of steamed jasmine rice, fried rice, or chow mein noodles. You can also serve it with a side of egg rolls or potstickers.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through before serving.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Chop Suey is a good source of Vitamin C, Vitamin A, Iron, and Calcium.

Alergens

This recipe contains soy and wheat allergens.

Summary

Chinese Chop Suey is a balanced dish that provides a good mix of carbohydrates, proteins, and fats. It is also rich in essential vitamins and minerals.

Summary

Chinese Chop Suey is a delicious and versatile dish that is easy to make at home. With a mix of vegetables, meat, and a flavorful sauce, this dish is sure to be a hit with your family and friends. Enjoy this classic Chinese-American dish for a satisfying meal any day of the week.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a dish called 'Chinese' Chop Suey, and it was unlike anything I had ever tasted before. The flavors were bold and vibrant, the textures were varied and exciting, and the aroma that wafted from the pot as it simmered on the stove was intoxicating.

I had stumbled upon the recipe in an old cookbook that I found at a yard sale. The pages were yellowed and dog-eared, and the binding was coming apart at the seams. But as soon as I saw the picture of the dish on the page, I knew I had to make it.

I set to work gathering the ingredients, some of which were unfamiliar to me. I had never cooked with bean sprouts or water chestnuts before, and I wasn't quite sure what to do with the bamboo shoots that the recipe called for. But I was determined to give it a try.

As I chopped and sliced and diced, I thought back to the first time I ever tasted Chinese food. It was at a little hole-in-the-wall restaurant in Chinatown, and the flavors exploded in my mouth like fireworks. I was hooked from that moment on, and I made it my mission to learn how to recreate those flavors in my own kitchen.

I followed the recipe carefully, sautéing the vegetables in a hot wok until they were crisp-tender, then adding the soy sauce and ginger and garlic. The smells that filled my kitchen were heavenly, and I couldn't wait to taste the finished dish.

When it was finally ready, I scooped a generous helping onto a plate and took my first bite. The flavors were even better than I remembered, and I couldn't believe that I had made something so delicious all on my own.

I shared the dish with my family, who were equally impressed by my culinary skills. They begged me to make it again and again, and soon 'Chinese' Chop Suey became a regular fixture on our dinner table.

Over the years, I have made 'Chinese' Chop Suey countless times, each time tweaking the recipe a little bit to suit my own tastes. I have added shrimp and chicken and beef, experimented with different sauces and seasonings, and even tried substituting some of the vegetables for ones that were more readily available.

But no matter how many times I make it, 'Chinese' Chop Suey always reminds me of that first time I saw the recipe in that old cookbook. It has become a staple in my repertoire, a dish that I turn to whenever I want to impress my guests or simply treat myself to a taste of something special.

I have shared the recipe with friends and neighbors, who have all raved about its deliciousness. They have asked me where I learned to make such a wonderful dish, and I always tell them the same thing: I learned it from a cookbook that I found at a yard sale, but I made it my own.

And so, as I sit here in my kitchen, stirring a pot of 'Chinese' Chop Suey on the stove, I can't help but feel grateful for that chance discovery all those years ago. It has brought so much joy and flavor into my life, and I know that it will continue to do so for many years to come.