Chop Suey ~ Friday Foods

Chop Suey Day, August 29th, CJD.Sign

Hi, Sweet Friends!

Today,
Chop Suey consists of small pieces of meat, chicken or shrimp stir-fried with celery, onions, bean sprouts, water chestnuts, mushrooms and/or other vegetables, and served over rice, usually with soy sauce.

  In 1896, the Chinese-American dish, chop suey, was created in New York City by the Cantonese chef of Chinese Ambassador Li Hung-Chang.

Chop Suey with Broccoli, CJD.Sign

Chop Suey with Peppers, Onion, Mushrooms, bean sprouts, and celery.

Chop Suey is not a traditional Chinese dish, rather it is a blend of Chinese-American tastes.

We enjoy a recipe similar to one the local Chinese Restaurant makes: http://www.dishmaps.com/chop-suey/28268
Ingredients:

• 1/2 lbs pork, chicken, or beef cut into thin strips
• 1 tbs dry sherry (or Shao Hsing if you have it)
• 1/8 c soy sauce
• 1 tsp cornstarch
• white pepper
• 3/4 c chicken stock
• 1 tsp cornstarch
• 2 cloves garlic minced
• 1/2 stalk celery diced
• 1/2 onion diced
• 1/2 carrot shredded
• 3 button mushrooms cut into wedges
• 2 cabbage leaves cut into medium squares
• 10 sugar peas trimmed
• 1 package chow mein noodles (we opted for rice, this time)
• 1 tbs sesame oil

We pretty much use this type of recipe above. Hubby likes to change it up with Fresh Ginger & Bean Sprouts.  Since we grow our own bean sprouts, we put them in most of our Chinese Stir Fry Meals.

Chicken Fried Rice, CJD.Sign

Enjoy!
God Bless You!    

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