Remove vegetables from skillet and set aside. Fry onion and garlic in oil until tender.Īdd celery, mushroom, and pepper to pan and stir fry 3 to 4 minutes or until crisp tender. Allow the chicken to marinate while you prepare the rest of the vegetables. Here’s the process and some photos of the steps.įirst, cut the chicken into bite sized pieces and mix up the marinade. What will you need to prepare this recipe: I have even made this recipe with shrimp, but the cooking time for the meat will need to be decreased to 3 – 4 minutes in order for the shrimp to cook but not so long as to allow them to become tough.
If you don’t have chicken, any other lean meat can be substituted. If you are a vegetarian, substitute a pound of firm tofu for the chicken. What follows is a recipe for chop suey that my family really enjoys. If you serve it over brown rice instead of white, you kick up the nutrition content considerably. Served over steamed rice, it is a great alternative to fatty take out chinese food and it’s very easy to prepare. It is loaded with vegetables, contains little fat, and the meat used is lean. Chop Suey, as presented here, is a fairly healthy meal. In fact, the name in Chinese is za sui or tsap suei which means assorted pieces or miscellaneous leftovers depending upon who you ask. It is believed that these farmers would gather together the thinnings, shoots, and unsold vegetables at the end of the day and stir fry these collected vegetables into the dish that we now call chop suey. by Chinese Americans however, anthropologists believe that it was actually a leftover dish that was commonly made by the vegetable farmers of the Guangdong or Canton province. Many people mistakenly believe that chop suey was invented in the U.S.
Fortunately, no one at my house is complaining. We continued our asian culinary adventure with fried rice, chow mein, and now chop suey. I haven’t decided if I want to share that one with you. It started with our search for Sum Gum and included a retro chop suey recipe which used canned chop suey vegetables. We have been cooking and eating a lot of Asian inspired dishes here at Patty Cake’s Pantry.
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