How to make a Chop Suey that’s REALLY restaurant quality Because of this, there really aren’t hard and fast rules about what goes in it, but the general characteristic is that the sauce is a fairly light brown colour, there is plenty of it (and you know I love my sauce!!) and it’s pretty thick so it clings to your rice or noodles.
This recipe also shares two little known Chinese restaurant secrets so you can make a stir fry that genuinely is as good as your favourite take out!Ĭhop Suey is just a slightly westernised version of a classic, basic Chinese stir fry.
This post was first published in 2014 and has been updated.Chop Suey – a saucy chicken stir fry loaded with tender pieces of chicken, vegetables and smothered in Chinese brown sauce just like you get at the best Chinese restaurants! Use any vegetables you want in this quick and easy stir fry. When the cold weather hits in New England and spring is still months away, it’s these comfort food classics that warm us up.Īre you a fan of American Chop Suey? How do you make American Chop Suey? Tell us about your family’s favorite recipe! If you prefer to ladle it out of the pot instead, by all means have the recipe end up in a large pot or Dutch oven on the stove rather than a bowl, mix the cheese into the chop suey before serving, and then, for the heck of it, add another sprinkle before handing out bowls. Today’s version mostly sticks with tradition, but since I’ve always found a layer of melty cheese to be a thing of beauty, I decided to bake my chop suey in casserole dish the same way you would macaroni and cheese after it’s turn on the stovetop.Ĭlassic comfort food! | American Chop Suey Casserole Photo Credit : Aimee Tucker ACS is such a New England classic that even Maine’s Stonewall Kitchen sells jars of American Chop Suey Sauce! Yes, this classic beefy-noodle dish can be “classed up” with homemade tomato sauce, fancier cuts of meat, or a handful of kale, but I suspect most of us want it just the way we remember – a quick and easy pot with the comforting blend of noodles, meat, and tomato sauce. Photo Credit : Aimee TuckerĪmerican Chop Suey (and its brethren) is an easy, forgiving, and flexible dish, making it one of those meals most of us grew up with, from the kitchen table to the school cafeteria to the paper plate at the church or neighborhood potluck. Later, another dish of muddled, cobbled ingredients and origins (this time Italian-American) would also carry the “chop suey” name.Ī comforting blend of noodles, beef, and tomato sauce. It’s thought to be a transcription of “tsa tsui,” which is Mandarin for “a little of this and that.” In time, “chop suey” became a dish containing a loose assortment of bamboo shoots, water chestnuts, celery, soy sauce, and either pork or chicken, which went on to become one of those Chinese-American dishes popular in Chinese restaurants stateside, but likely unfamiliar to a native Chinese diner. So what’s with the “chop suey” in American Chop Suey? According to The Encyclopedia of American Food and Drink, “chop suey” is a culinary phrase with Chinese origins, and dates back (in print, at least) to the late 1800’s.
BEST BEEF CHOP SUEY RESTAURANT MAC
Is American Chop Suey the same as goulash? In researching ACS I learned that it goes by by a slew of other names across the country (from goulash to chili mac to macaroni red) but while the names may differ, the spirit of the dish remains the same, making it a nationwide, if not uniformly known, favorite. What is American Chop Suey? In general, it’s a comfort food dish with many names, but here in New England, a concoction of noodles, seasoned beef, and tomato-y goodness nearly always goes by one name and one name alone - American Chop Suey.
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