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Chop Suey
Appears in
Published 2004
Chop suey is a classic Chinese American preparation. Between 1920 and 1950, it was one of the most popular dishes in the United States. It is usually made from bean sprouts, onions, celery, bamboo shoots, water chestnuts, and sliced meat—often pork or chicken. These ingredients are stewed together until soft; then they are mixed with a brownish sauce thickened with cornstarch and served over rice.
The name “chop suey” comes from the Chinese za sui or Cantonese shap sui, meaning “mixed bits.” As a culinary term, za sui is similar to western hash: it is an assemblage of ingredients, often leftovers, cooked together to make a simple dish. When Chinese immigrants arrived in the United States during the late nineteenth century, they brought with them their culinary traditions. Many were from the town of Taishan in South China’s Guangdong province, where farmers often made stews and stir-fries from whatever ingredients were available.