When stir-frying, it’s important to use a hot pan, so the Chop Suey doesn’t get soggy.Marinating the protein not only helps season it, but the potato starch in the marinade also helps gel the juices coming out of the meat as it cooks so it won’t get dried out.Sizing the vegetables according to the amount of time it takes to cook ensures everything cooks through in about the same amount of time.Using a large variety of contrasting vegetables not only make this visually appealing, but it also gives the dish a wide range of textures, which helps make each bite more interesting.The type of vegetables you add and whether you serve it over rice or noodles is entirely up to your tastes and what you have in the fridge, so get creative and have fun with this classic. If you follow these basic rules, you’re all but guaranteed to be sitting down to a delightfully easy and delicious Chop Suey that comes together in about 15 minutes. It’s also not a dish well suited for take-out as the vegetables tend to get soggy and mushy when they’re not eaten right away. I suspect that as Chinese-American cuisine evolved to include more proteins, restaurants preferred pushing patrons towards more protein-heavy dishes that they could charge more for. Trends change, and dishes like Chop Suey and Moo Goo Gai Pan have fallen out of favor. Sounds pretty good, huh? So how did this standard-bearer fall from being the face of Chinese cuisine in America to become a culinary abomination? With a history stretching back over 150 years in this country, it’s one of the first known examples of Chinese-American cuisine.Īt its core, Chop Suey is a quick stir-fry, including a little meat and a lot of vegetables, that’s finished off in a savory sauce that’s thick enough to coat everything with flavor.
Despite being an early ambassador for Chinese cuisine in the US, Chop Suey was most likely created in America. There was a time when Chop Suey was synonymous with Chinese food, and neon-lit signs towered over Main streets across the country.
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