Do you have a good American Chop Suey recipe? Is there any history behind it?

Answer 1

American Chop Suey
1 lb. ground beef
1-1/2 cups onion, chopped
1 cup green and red pepper, chopped
3/4 cup celery, chopped
1 tsp. basil
1 tsp. oregano
1 can (14 oz.) crushed tomatoes
1 can (14 oz.) tomato puree
Salt and pepper, to taste
1-1/2 tsp. onion powder
3/4 lb. elbow macaroni, cooked
Brown ground beef in a large pan. Add the onions, celery, and peppers and saute. Drain off the fat. Add puree and crushed tomatoes, basil, oregano, salt and pepper. Simmer for 15 minutes. Add cooked elbow macaroni and heat through.

Answer 2

I've always heard Chop Suey was concocted by Americans for Americans to be a Chinese-style food. Sorta like eggrolls; you won't find thoem in China, either. It's just a blend of veggies and usually chicken or shrimp in a light-colored adn flavored sauce, and is usually served over noodles or rice, sometimes over chow mein noodles.

Answer 3

Pork,bean sprouts,soy sauce,onion,pepper,beef stock. brown the pork on high. add the chopped onion and peppers. cook until tender. add beef stock. Bring to a boil and then turn on low for about 1 hour. Add bean sprouts and soy sauce(about 1/4 or to taste). make rice on the side. My grandmother used to make this and it was AWESOME.
Chop suey (Simplified Chinese: 杂碎; Traditional Chinese: 雜碎; pinyin: zásuì; Jyutping: zaap6 seoi3; Cantonese Yale: jaāhp seui) literally means mixed pieces. Roughly, it means chopped up odds and ends, alluding to "leftovers". Its origin is contested. Exactly what it consists of varies from place to place, but its most common form consists of meats (usually chicken or beef, also shrimp, pork, and others) cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice; it becomes the Chinese-American form of chow mein with the addition of a bed of deep-fried noodles.

In its current form, it is not an authentic Chinese dish, but part of American Chinese cuisine and Canadian Chinese cuisine. There are various colorful stories about its origin: it is alleged to have been invented by Chinese immigrant cooks working on the United States Transcontinental railway in the 19th century, or by a visiting Chinese dignitary's cook, etc. For this reason, it is often considered to be of American origin. [1]

Answer 4

Chop suey (Simplified Chinese: Traditional Chinese: literally means mixed pieces. Roughly, it means chopped up odds and ends, alluding to "leftovers". Its origin is contested. Exactly what it consists of varies from place to place, but its most common form consists of meats (usually chicken or beef, also shrimp, pork, and others) cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice; it becomes the Chinese-American form of chow mein with the addition of a bed of deep-fried noodles.

In its current form, it is not an authentic Chinese dish, but part of American Chinese cuisine and Canadian Chinese cuisine. There are various colorful stories about its origin: it is alleged to have been invented by Chinese immigrant cooks working on the United States Transcontinental railway in the 19th century, or by a visiting Chinese dignitary's cook, etc. For this reason, it is often considered to be of American origin.

"Chop suey" has been cited in New York City's Chinatown restaurants in 1884, 1885, and 1886.

On the other hand, Davidson (1999) characterizes these stories as "culinary mythology", citing Anderson (1988), who traces it to a dish of Taishan, the homeland of many Chinese immigrants. Regardless of origin, many restaurants which offer the dish in China advertise it as "American chop suey" (not to be confused with the subject of the next section).

One may order chop suey in a variety of styles, such as chicken, beef, pork, king prawn, plain and special. Plain, or vegetable chop suey, is one of the few traditional Chinese American take-out dishes offered without meat at most resturants. The others are vegetable fried rice and vegetable lo mein.

Ingredience:
5-6 pork steaks
1 yellow onion
3 stalks celery
8-10 fresh white mushrooms (or 2 small cans of stems and pieces)
1 tablespoon vegetable oil
2 tablespoons butter
2 cans bean sprouts, undrained
4 tablespoons molasses
1/3 cup soy sauce
1 can Swanson chicken broth
1/2 teaspoon white pepper
1/2 cup water
2 tablespoons cornstarch

If you have a pressure cooker, it does wonders in tenderizing the pork.
Cut pork into 1/2 inch cubes.
Slice celery thin on diagonal.
Slice onion into long slivers.
Slice mushrooms into small hunks.
Open cans of broth and bean sprouts.
Mix corn starch into water.
Heat oil in deep pan (pressure cooker or dutch oven), add butter and heat until it begins to bubble.
Add pork cubes; don't stir for approximately 2 minutes to permit the pork to brown.
Stir and add onion, celery, then mushrooms.
Sprinkle in white pepper.
Let cook over medium heat, stirring often, until celery and onion slivers are tender.
Add chicken broth, soy sauce and bean sprouts.
Now add the molassas, and stir.
Taste for proper balance of sweet and salt flavor, adding more soy sauce or more molassas to balance flavor.
Cover pot and simmer for at least an hour.
If using pressure cooker, bring up to slow rocking pressure, and cook for 10 minutes.
Let cool on its own, then remove cover and let simmer slowly for about 20 minutes.
When pork is totally tender, and you have the proper sweet/salt flavor, mix corn starch into water and add to pot.
Bring up heat just to the boil while stirring.
Lower heat and let "cook" for about 15 minutes.
Serve over long grain rice: 1 cup rice, 2 cups water, pinch of salt; bring to boil then cover and set on lowest heat setting for 25 minutes.
Enjoy!

6-8 servings


2 hours 30 minutes 30 mins prep

Answer 5

Chop suey (Simplified Chinese: 杂碎; Traditional Chinese: 雜碎; pinyin: zásuì; Jyutping: zaap6 seoi3; Cantonese Yale: jaāhp seui) literally means mixed pieces. Roughly, it means chopped up odds and ends, alluding to "leftovers". Its origin is contested. Exactly what it consists of varies from place to place, but its most common form consists of meats (usually chicken or beef, also shrimp, pork, and others) cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice; it becomes the Chinese-American form of chow mein with the addition of a bed of deep-fried noodles.

In its current form, it is not an authentic Chinese dish, but part of American Chinese cuisine and Canadian Chinese cuisine. There are various colorful stories about its origin: it is alleged to have been invented by Chinese immigrant cooks working on the United States Transcontinental railway in the 19th century, or by a visiting Chinese dignitary's cook, etc. For this reason, it is often considered to be of American origin. [1]

"Chop suey" has been cited in New York City's Chinatown restaurants in 1884, 1885, and 1886.[2]

On the other hand, Davidson (1999) characterizes these stories as "culinary mythology", citing Anderson (1988), who traces it to a dish of Taishan, the homeland of many Chinese immigrants. Regardless of origin, many restaurants which offer the dish in China advertise it as "American chop suey" (not to be confused with the subject of the next section).

One may order chop suey in a variety of styles, such as chicken, beef, pork, king prawn, plain and special. Plain, or vegetable chop suey, is one of the few traditional Chinese American take-out dishes offered without meat at most resturants. The others are vegetable fried rice and vegetable lo mein.

Contents [hide]
1 American-style chop suey
2 Chop Suey in American art and literature
3 See also
4 References
5 External links



[edit]
American-style chop suey
American Chop Suey is a pasta dish consisting of short noodles (macaroni, ziti, etc) mixed with tomato sauce, ground beef, and often sauteed onion and peppers. It is often prepared and served casserole-style. It more closely resembles Italian-American fare rather than Chinese cuisine. The dish is often seen on public school lunch menus, as it can easily be prepared in large volumes. Resembles a dish known as 'Johnny Marzetti', that was created in the 1920's by the brother of the owner of the Marzett Restaurant in Columbus, Ohio.

[edit]
Chop Suey in American art and literature
Chinese chop suey appeared in the mainstream American novel as early as 1914. Nobel laureate Sinclair Lewis mentions the dish in his novels:

1914 Our Mr. Wrenn wrote: "Well, down at the Seven Flowery Kingdoms Chop Suey and American Cooking there’s tea at five dollars a cup that they advertise is grown on 'cloud-covered mountain-tops.' ".[3]
1920 Babbitt wrote: "Paul returned four days later, and the Babbitts and Rieslings went festively to the movies and had chop suey at a Chinese restaurant." [4]
Edward Hopper 1929 oil painting titled "Chop Suey"
Chop Suey! is a song by the alternative metal band, System of a Down
The musical Flower Drum Song featured an ensemble number called "Chop Suey", which celebrated the melting pot culture of America.
Chop Suey is part of a college cheer in the 1925 Harold Lloyd film "The Freshman". His father is on his short wave radio at the same time and hearing this, yells "I've picked up China!"



Chop Suey

5-6 pork steaks
1 yellow onion
3 stalks celery
8-10 fresh white mushrooms (or 2 small cans of stems and pieces)
1 tablespoon vegetable oil
2 tablespoons butter
2 cans bean sprouts, undrained
4 tablespoons molasses
1/3 cup soy sauce
1 can Swanson chicken broth
1/2 teaspoon white pepper
1/2 cup water
2 tablespoons cornstarch


If you have a pressure cooker, it does wonders in tenderizing the pork.
Cut pork into 1/2 inch cubes.
Slice celery thin on diagonal.
Slice onion into long slivers.
Slice mushrooms into small hunks.
Open cans of broth and bean sprouts.
Mix corn starch into water.
Heat oil in deep pan (pressure cooker or dutch oven), add butter and heat until it begins to bubble.
Add pork cubes; don't stir for approximately 2 minutes to permit the pork to brown.
Stir and add onion, celery, then mushrooms.
Sprinkle in white pepper.
Let cook over medium heat, stirring often, until celery and onion slivers are tender.
Add chicken broth, soy sauce and bean sprouts.
Now add the molassas, and stir.
Taste for proper balance of sweet and salt flavor, adding more soy sauce or more molassas to balance flavor.
Cover pot and simmer for at least an hour.
If using pressure cooker, bring up to slow rocking pressure, and cook for 10 minutes.
Let cool on its own, then remove cover and let simmer slowly for about 20 minutes.
When pork is totally tender, and you have the proper sweet/salt flavor, mix corn starch into water and add to pot.
Bring up heat just to the boil while stirring.
Lower heat and let "cook" for about 15 minutes.
Serve over long grain rice: 1 cup rice, 2 cups water, pinch of salt; bring to boil then cover and set on lowest heat setting for 25 minutes.

Answer 6

go to allrecipes.com!