National Chop Suey Day

Chop suey is a Chinese-influenced American dish that finds its origin in the late 19th century. The dish consists of stir-fried vegetables including bean sprouts, celery, eggs, mushrooms, water chestnuts along with small pieces of meat such as beef, pork, chicken, or shrimp that are cooked together with rice. Meaning “mixed small bits,” chop suey is believed to have its roots in cities such as Boston, Philadelphia, and New York. Thought to be invented in the Guangdong Province of China by early immigrants, chop suey has a rich culinary mythology and is quite legendary. The legend has it that chop suey was first cooked up by a boardinghouse cook living in San Francisco. This claim has been questioned by researchers of the cuisine’s history and is what led to the debate that still lingers today as to the validity of chop suey as an authentic Chinese dish.

The signature dish has become a staple in the United States and is ever present in many Chinese restaurants. In recent years, many Chinese restaurants have started offering noodles instead of rice as a tasty option. Chop suey is usually accompanied by soy sauce. August 29 welcomes National Chop Suey Day: a time to celebrate the staple fare that is fragrantly spirited and awakens the intriguing milieu of Chinese and American ideals regarding food.

Traditional Chop Suey

1 1/2 cups of diced meat of your choice

2 to 3 tablespoons of vegetable oil 

1 cup diced onion

1/2 cup celery

1 to 1 1/2 cups hot water (chicken broth can be substituted)

1 teaspoon of salt

1/8 teaspoon of black pepper

1 can of bean sprouts (use fresh if you can get them)

1 cup water chestnuts

1/3 cup of cold water

1/2 cup mushrooms chopped or diced

2 tablespoons of cornstarch

1 teaspoon of white sugar (optional)

1 bag of white or brown rice

Soy sauce (as much as needed)

Directions

1. Heat oil on a large skillet.

2. Lightly sear meat and onions together in skillet.

3. Add celery, mushrooms, water chestnuts, salt, and pepper to skillet.

4. Add bean sprouts and rice.

5. Cover skillet, allowing mix to simmer for 5 to 10 minutes.

6. Combine cold water and cornstarch in a bowl and add to skillet.

6. Allow chop suey to cook for 5 additional minutes.

7. Add soy sauce for taste. 

Pineapple & Pork Chop Suey

(Recipe courtesy of Taste of Home)

4 tablespoons of all-purposed flour

2 tablespoons ground ginger

1 teaspoon salt

1/4 teaspoon pepper

1 pound pork

2 tablespoons vegetable oil

1 can pineapple chunks (fresh is always the optimum)

1/4 cup of sugar

1/4 cup soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon chili sauce

1 small green pepper, julienned

1 can sliced and drained water chestnuts

1 cup canned bean sprouts

Hot cooked rice

Directions

1. In a large re-sealable plastic bag, combine 2 tablespoons flour, ginger, salt and pepper.

2. Add pork to the bag and shake vigorously in order to successfully coat pork.

3. In a large skillet, stir-fry pork in oil for 5 to 7 minutes.

4. Drain pineapple chunks, setting the juice aside in a small bowl.

5. Place the remaining 2 tablespoons of flour in the bowl with the pineapple juice.

6. Add sugar, soy sauce, Worcestershire sauce, and chili sauce.

7. Stir in pork.

8. Carefully add green pepper, water chestnuts, bean sprouts, and pineapple chunks.

9. Bring to a boil and cook for 2 minutes.