American chop suey | How to make American chop suey
May 28, 2014
One of my favorite choice whenever I visits a Chinese restaurent is the American chop suey. I like the crispness of the noodles, the tanginess of the sauce blended with egg is a delight for the taste buds.
Chop suey literally means assorted pieces and is an American version / western version of Chinese food mainly consists of chicken, beef, pork or any other meat with stir fried vegetables bound in a starchy sauce with fried noodles.
Chop suey is not a pure Chinese dish. It is an American version of Chinese dish. It is believed to be derived from a Chinese dish tsap seui which is from Taishan a part of Guangdong province where the early Chinese US immigrants are from.
It is believed to be created at the time of Qing Dynasty premier Li Hongzhang, during his visit to US in 1897 by his renowned chef to serve both Chinese and Americans alike.
Another story is that in 1860 an hotelier was forced to serve by the drunken miners. To avoid beating he prepared a dish with the leftovers and instantly become a hit among Americans.
Even the name American chop suey is for the below recipe which is served across India in any of the Chinese restaurants, in reality, in America, American Chop Suey is a dish made of pasta. It is made of elbow macroni prepared in tomato sauce with cooked ground beef, onions and peppers. The below recipe in America is known as simply “CHOP SUEY”
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