Happy Chop Suey Day!! Many early American Chinese restaurants were known simply as chop suey houses, and the bold letters announcing their signature dish were present across the urban US. Attributable more to Chinese-Americans than Chinese nationals, this beloved dish can contain a variety of meats like beef, chicken or shrimp, cabbage, celery, and the ever present bean sprouts
Celebrate National Chop Suey Day on August 29, 2011 with a delicous, homemade chop suey for dinner. Use one of these easy chop suey recipes and enjoy the day.
Baked chop suey
1-1/2 pound, any combination, cubed beef and pork
1 cup onion, chopped
1 cup celery, chopped
1/2 cup green bell pepper, chopped
1 can (8 ounces) sliced water chestnuts, drained
1 can (8 ounces) sliced bamboo shoots, drained
1 package (8 ounces) fresh bean sprouts
2 cans (10.75 ounces each) condensed chicken with rice soup
1 can (10.75 ounces) condensed cream of mushroom soup
1 can (7 ounces ) mushroom stems and pieces, undrained
1/2 cup long grain brown or white rice, uncooked (do NOT use Minute rice)
2 cups water
6 Tbsp. soy sauce or soy sauce substitute
Combine all ingredients except bean sprouts and rice noodles in an 3-quart oven save casserole dish. Bake uncovered for about 45 minutes, or until the consistency of stew, at 350*F. Stir in bean sprouts the last 15 minutes of cook time. Top with rice noodles before serving. Yield: 4 to 6 servings.
American Chop Suey in the crock pot
1/2 pound pork stew meat, cubed
1/2 pound beef stew meat, cubed
1 large onion, chopped (about 1-1/2 cups)
1 cup celery, cut diagonally
1 can (8 ounces) water chestnuts, undrained
2 cans (16 ounces each) bean sprouts
1 can (8 ounces) bamboo shoots
1 can (8 ounces) sliced mushrooms
1/2 cup soy sauce or soy sauce substitute
1/2 cup chicken broth
2 Tbsp. cornstarch
Hot cooked rice or lo mein noodles, chow mein noodles or rice noodles.
Brown meat in a large skillet or wok. Add onions and celery. Saute 2 to 3 minutes. Add all ingredients except bean sprouts and rice or noodles to the crock pot; cover and cook on LOW for 6 to 8 hours. Stir in bean sprouts the last 30 minutes of cooking time.
Mix cornstarch in a small amount of water and stir into the sauce and continue stirring until thickened. Cover, turn off crockpot and let set for 5 to 7 minutes before serving.
Serve with rice, lo mein noodles, chow mein noodles, or rice noodles. Yield: 4 to 6 servings
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Rachael Monaco also writes Rachael’s Food Buzz for Niagara Buzz, and is a Community Blogger for WGRZ TV 2 Your Town