![]() ![]() Seafood Options- If you opt to add seafood on the already flavorful mix of your Chop Suey, the best options would be shrimps, prawns, scallops, squid, and mussels. The ones made here in the Philippines usually include pork or chicken liver, chicken heart, and gizzard. Pork, beef, and chicken being the most favored ones. ![]() Meat Options- there are also several meat options that you can choose from. On this recipe, I also used Pak Choi and Sugar snaps freshly picked from my backyard garden. Vegetable Options- You can use leftover vegetables on your fridge that needs to be cooked soon or harvest them fresh from your own veggie garden! The most common vegetables used for this dish are cabbage, carrots, onions, celery, bell pepper, cauliflower, broccoli, garlic, young corn, mushrooms, beans, bamboo shoots, and bean sprouts. It is mostly described as a "stir-fry of vegetables, meat, and seafood that comes with a thick sauce." This is the reason why Chop Suey has no exact formal definition. You can choose whatever you want or omit the ones you do not like. The good thing about cooking Chop Suey is that you can use as many varieties of vegetables, meat, seafood, and other additions as you like. The one I made, of course, is the Filipino way of making this mouth-watering dish that we eat with steamed with rice. But I have always known this dish to be paired with rice. Some historians claimed that this dish is originally noodle-based kind of like Chow Mein. This dish was somewhat made haphazardly by mixing whatever available ingredients or leftovers were at that time and tossing it into a thick sauce- then viola! - Chop suey was invented! Nevertheless, I saw a common trend in those stories. Foxy Tips for a Vibrant and Delicious Chop SueyĪs I was doing my research on this recipe, I was surprised to learn that the exact origin of this famous dish is still unknown! Yes, we know that it is an American-Chinese cuisine but there were so many accounts of how, when, and who started this dish that until now, are still left unproven.Saute until crisp tender.Īdd cornstarch mixed with a little water to thicken mixture. In a wok or frying pan, brown your meat on med high or high heat.Īdd celery, peppers and onions. This is so good you’ll go back for more, and want it for lunch the next day. It comes from the browning of the meat, and the delicious flavor of the peppers, onions, celery and soy sauce. That fond will give you some fabulous flavor. I use a wok that is not non-stick as I like the browned fond stuck on the pan. I just slice some slices off of the tenderloin, dice and saute in a little oil until browned in a fry pan like you would pork chops. It is not very expensive and the results are far better than the pork chops if you want the meat to be tender. I have made it with fried pork chops as my Mother did, but think the pork is too tough. Although there is no final evidence were Chop Suey came from, I will attest that it is delicious!Ĭhop Suey is a blend of browned pork tenderloin, beef or chicken, onions, celery, bell pepper and bean sprouts cooked in a thickened soy gravy and served on a hamburger bun. To avoid a beating, the cook threw leftovers in a wok and served the miners who loved it and asked what dish is this-he replied “chopped sui”. Another myth is that, in the 1860s, a Chinese restaurant cook in San Francisco was forced to serve something to drunken miners after hours, when he had no fresh food. Some say they came from Chinese American immigrants working on the railroad. Woodman’s of Essex, MA also offers Chop Suey sandwiches. The Chop Suey sandwich is often associated with Summer for the people of Salem who recall the lunch wagons rolling out to serve beachgoers and visitors to the casino, the pavilion, the carousel and Restaurant Row. They are still sold at two takeout stands at the Salem Willows Seaside Park in Salem, MA. They are a big thing in Salem Massachusetts and a big thing when I was growing up. This Pork Chop Suey is derived from the North Shore of Massachusetts. These days we see a published recipe and run to the store for the ingredients we don’t have. It was something like one of those food shows that they give you a few ingredients and expect you to make something from it. They are simple, easy to make, and super delicious. Many of the recipes I publish here are meals I remember growing up Hamburger Stew, Chicken Stew, American Chop Suey, and now this Pork Chop Suey recipe. Grocery stores were not on every corner as they are these days, and money was in short supply. My Mom is 94, and was brought up to cook with what they had on hand. I grew up on this recipe for Mom’s Pork Chop Suey.
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