Like any stir-fry, the ingredients for this one are pretty flexible, just make sure you maintain the relative ratios of protein and veggies to sauce, and you should be good.
Stir-frying the meat separately in the center of the pan avoids the need to temporarily remove ingredients from the pan, and it also allows the vegetables around the edges of the pan to brown in parts, which imparts some wok-charred taste to the Chop Suey. The additional mass also helps it retain heat better, so the temperature doesn't fluctuate as much when you add ingredients. I like using a large frying pan as the extra surface area allows more of the food to come into contact with the hot pan. 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 in popularity. Sounds pretty good, huh? So how did this standard-bearer fall from being the face of Chinese cuisine in the United States to 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 crisp-tender 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. This dish is best when served immediately.There was a time when Chop Suey was synonymous with Chinese food, and neon-lit signs towered over Main streets across the country. 
Tips: Do not cover while cooking to prevent vegetables from getting soft. Stir to combine with other ingredients and then immediately remove from heat and serve.Add the onions, green peppers, and sausages (if using).Then add to vegetables, stirring for about one more minute. Add broccoli and snow peas, stirring for another minute.Then add pak choi, cabbage, stir-frying for another minute. When hot, add oil and chicken.Stir the chicken pieces constants until they are no longer pink in color, about 2-3 minutes Heat a large skillet or wok on high heat.Cut up the carrot, cabbage, pak choi, broccoli, onion, and snow peas, keeping them all separate.If using Chinese sausages, boil them for 10 minutes, then thinly slice at a slight angle.Cut chicken into very small pieces and place in bowl with garlic, scallion, sugar, seasoned salt, oyster sauce mushroom or soy sauce, and teriyaki or hoisin sauce.1 Teaspoon cornstarch diluted in 3 tablespoons of water.
1 Small green or red pepper, cut into medium-sized pieces.1 Cup broccoli, cut into medium-sized pieces.2 Cups cabbage, cut into medium-sized chunks.1 Cups cabbage, cut into medium-sized chunks.3 Chinese (Fachung) sausages (Optional).4 Boneless chicken thighs or 4 boneless chicken breasts.The dish is easy and quick to prepare, as the following recipe will show. The dish known as Chop Suey is popular on the island, and its combination of stir-fried vegetables cooked in a starchy sauce, with or without the addition of meats like chicken, pork or beef, or even seafood like shrimp, is widely favored among Jamaicans. The Chinese have made significant contributions to the culture of Jamaica, including additions to the people’s list of culinary favorites.
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