Chop Suey is a delicious stew composed of bean sprouts, water chestnuts, bamboo shoots, onions, celery, and bits of pork, chicken, or beef served with noodles. Popular in the 1950s, each mom had her own version of this cheap, familiar comfort food. This recipe is like the one my mother-in-law, Helen made.
The True Chop Suey History
Exactly what does chop suey mean? In Chinese, the two characters for chop suey are “shap sui,” which means “mixed small bits or odds and ends.”
Although nobody knows for sure, San Francisco seems to be the city that gave birth to this mixed stew. It was there that Chinese laborers flooded the city to take advantage of the booming economy brought on by the Gold Rush.
Chinese restaurants popped up everywhere. The legend goes that one night a group of drunken miners stumbled into a Chinese restaurant and demanded food. The tired owner trudged back into the kitchen, scraped leftover food off of the precious customers’ plates, then put the scraps onto new ones. He doused the jumble of meat and vegetables in soy sauce and then presented the food to the inebriated clients.
The miners loved the dish! The following night they returned and demanded more chop suey.
Chop Suey Spreads Across the Country
By the 1920s, the Chinese-American stew was as popular as hot dogs. The Chinese restaurants opened eateries throughout the country and adapted the stew to the tastes of non-Chinese customers.
The dish was cheap and easy to make. In the 1950s, mothers were making this Chinese stew for their families. A big pot fed an entire family. Chop suey was now a hallmark of adventurous ethnic eating. Canned chop suey and packaged varieties appeared on the scene.
With the appearance of influential figures like Julia Child, James Beard, and Craig Claiborne, customers began to search for authenticity in food. They wanted dishes like Gnocchi in Brodo and Pugliese Bread. So in the 1960s, the so-called Chinese dish lost favor for unique dishes such as Peking duck and potstickers.
Today if you go into a Chinese restaurant you’ll see dishes such as Kung Pao shrimp or chicken with broccoli, hot and sour soup. You won’t find “shap sui” on the menu.
Chop Suey Revisited
One of the problems of the old Chinese-American stew was that everything was overcooked. The vegetables were mushy and the liquid sometimes gelatinous. But that does not have to be the case.
I remember the first time I had chop suey. Helen, my mother-in-law, had to cook dinner early because it was her turn to host Bunko and a group of ladies was descending on the house. Everyone had to eat early and leave the ladies to their game.
This recipe is very tasty. Instead of using leftovers, like they did years ago, we use fresh ingredients. Add the type of veggies you love. You can’t go wrong. Give it a try, we’re sure you won’t be disappointed!
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
Chop Suey | Traditional Chinese-American Recipe Like Mom Made
Ingredients
- 19 oz. cubed pork tenderloin
- 3 Tablespoons olive oil divided
- 1 large onion chopped
- 1 cup celery sliced in 1/4-inch diagonal
- 1 can 16 oz. bean sprouts, drained
- 1 can 8 oz. sliced water chestnuts, drained
- 1 can 8 oz. bamboo shoots, drained
- 8 oz. fresh baby Bella mushrooms sliced
- 1/2 teaspoon red pepper flakes use more or less according to your taste
- 1/2 cup chicken broth
- 1/2 cup soy sauce
- 2 Tablespoons cornstarch
- 4 Tablespoons water
- 4 oz. Canton noodles cooked according to directions. Set aside.
Instructions
- Heat 2 tablespoons of olive oil in large skillet over medium heat and add the pork cubes. Cook, stirring, until the pork begins to brown, 10 minutes. Remove the meat from the skillet and set aside.
- Heat the remaining oil in the skillet and add the onion, celery, and red pepper flakes. Sauté for about 2 to 3 minutes. Add the mushrooms and continue to sauté until the mushrooms release some of their liquid about another 3 minutes.
- Stir in the bean sprouts, bamboo shoots, water chestnuts, and chicken broth. Let it come to a simmer. Add the meat back in with the soy sauce and cover the skillet. Let it simmer for about 5 minutes.
- In a small bowl or measuring cup combine the cold water with the cornstarch. Stir the slurry into the skillet mixture. Cook for about 5 minutes or until thickened.
- Add the canton noodles to the shop suey and stir until thoroughly combined.
- Serve the chop suey with chopped cilantro, green onions, or sesame seed
Notes
Nutrition
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Denise R. says
This turned out delicious! I used Hakubaku organic ramen noodles.
Marisa Franca says
Hi, Denise! Thank you for getting back to us — I’m go glad you like the chop suey. I’ll have to look for those ramen noodles. xoxo.
Paul says
Hi Marissa, I was born in San Francisco, but didn’t start eating Chinese food until 1961, when we lived in Marin County. A restaurant in Larkspur, called Chinese Kitchen, was an absolute joy for a young boy as chef’s worked behind a glass wall and threw food in the air from giant flaming woks. The result was super yummy and I loved all the favorites like BBQ Pork, Sweet/Sour Pork, Fried Rice and my favorite Chop Suey. Having spent many years traveling in Asia, I’ve been offered the finest in Chinese cuisine from Beijing to Shanghai to Hunan to Canton. A well made Chop Suey still remains a favorite as it combines a large amount of veggies, a bit of protein and a small amount of ‘good carbs’…kind of perfect and you can tweak the formula you’ve laid out here from All Canned to Locavore Prime….even go fancy schmancy if so inclined…truffles, aged Sherry? Thanks for a great recipe!
~Paul
Marisa Franca says
Hello, Paul!! Thank you so much for your great story. Our fantastic food memories are wonderful, aren’t they? I wish I could have seen some of the places you’ve been too. Love to hear from you again.
Lisa says
This wAs awesome, I cut back on the soy and they can add their own. 1st time I ever made chop Suey not out of a can. it turned out great
Marisa Franca says
Hi Lisa! I’m so glad you enjoyed it! Thank you for your sweet comment. xoxo
Mary Rodriguez arochi says
Love this recipe and it’s easy
Marisa Franca says
Hello, Mary! I so glad you enjoyed it! xoxo
Lisa says
Thank you for improving my favorite childhood meal! The fresh ingredients were a big improvement! I used low sodium ingredients. I added carrots and omitted the red pepper flakes
I seasoned it with Webers sodium free chicken seasoning. The flavor was awesome!
Marisa Franca says
Thank you for your nice comment, Lisa! We do love our improved Chop Suey. Happy New Year!
Jennifer Fulk says
Hi Marissa! This looks great! I was wondering if I could serve over rice instead of the noodles? Will there be enough sauce for that? Thank you!
Marisa Franca says
Yes, Jennifer, there should be enough sauce. If you want more sauce, add a little broth and a bit more seasoning. You can’t hurt the recipe — it is sooooo forgiving and it’s delicious.
Jennifer Fulk says
Thank you!
Ruchi says
I love reading posts, that explain meaning and history of great recipes. I tried so many variations of this recipe and cant wait to try yours!
Deborah says
I love that you included the history of this famous classic dish. Very interesting. I am going to try and make it w/ tofu, since I’m vegan. I think it will be fabulous!
Catalina says
I love the story of a piece of the Americanf food history that you tell us in your post. This dish is more inviting after I read your post! Thanks!
Cheese Curd In Paradise says
This looks delicious and it reminds me of my mother- she made Chop Suey all the time and it was one of our favorites.
Jyothi (Jo) says
We loooove Asian food in our family and chop suey is one of our favorite family dinner recipe. I’d love to try your version of chop suey. It looks great.
Veena Azmanov says
Oh, I love quick and easy. Stir-frys and chop-suey are definitely top on the list of quick and delicious. Can’t wait to try this Marisa. So yum.
Mirlene says
We are Asian food fanatics at home. Although we eat Asian food often, we have not tried the chop suey. The dish looks great.
Karyl Henry says
It’s a good thing they didn’t translate the name chop suey, because I don’t see “odds & ends” being a good marketing ploy for a recipe!! I love Chinese food, and I’ve seen Chop Suey on menus, but I’ve never had it before. This looks really delicious
debi at Life Currents says
This dish looks great. Gotta love a dish you can use whatever’s in the fridge too. My husband will love it when I make it for him. He grew up in Japan so he’s used to all kinds of traditional Asian dishes.
Mahy Elamin says
Wow! Thanks for sharing, my husband loves it so much. Can’t wait to cook this for my in-laws. I’m pretty sure they are going to love it too
Barbara Scott says
I have some concerns about the 1/2 cup. Soy – Won’t that make it to salty? Help as I am ready to make this. I will be using veal as that is what I have. Thanks
Marisa Franca says
Hi, Barbara! No, it won’t make it too salty. There are plenty of veggies plus liquid in there. Plus you serve it over rice or whatever you want. It’s really VERY good.
Veena Azmanov says
Love this recipe, Marisa. Sounds so delicious. I love how simple and easy this is too. My kids love Asian food and I love it more because it reminds me of my childhood.
Kylee from Kylee Cooks says
I had no idea the back story behind this dish. My mother used to make something similar but it was AWFUL! lol. Overcooked veggies and all. She’s gotten better, thankfully!
Lauren Vavala says
I hate to admit this, but I had NO idea what Chop Suey was. I have heard it used as slang in movies hahahaha. I guess I didn’t even get that joke. But, now reading this recipe and all of it’s ingredients, I actually think I’m going to love this – will have to try!!!
Dan Zehr says
An interesting combination of ingredients, and incredibly beautiful presentation and I’m sure the taste of this recipe is unsurpassed! Of course I want to try your cool recipe. Thank you!
Mahy Elamin says
A great idea for a easy dinner for my family. This recipe looks super easy and full of ingredients my family loves. Looking forward to trying soon.
Claudia Lamascolo says
you amaze me on all the different cuisines you know how to make and so authentic! My family is pretty boring they like two kinds of food, meat, Italian and sometimes and rare Mexican food and I have to make it without onions and almost everyone adds them. Thats it .. I am allergic to onions so I rarely can eat anywhere outside of our home. This sounds wonderful I have never had anything like it
Melanie Ford says
That is simple to produce and a very healthful and delectable recipe to build this at home, Last time I visited that website for make the fantastic rice recipe.
Monica | Nourish & Fete says
I love learning about the history of chop suey, and how people have adapted it to their own times and circumstances! Isn’t that the foundation of all great family cooking? Thanks for including so much great information!
Marisa Franca says
You’re welcome, Monica! I love learning the origins of recipes.
Natalie says
This sounds super tasty and super easy to make. It makes perfect family dinner for busy weekdays. I love the addition of sprouts and bamboo. Such a great flavors in one bowl.
Marisa Franca says
Hi, Natalie! It is a budget dish but tasty too.
Heather says
Gorgeous dish and so quick and easy to make. I love that you shared the history and show how easy this is to make instead of ordering take out. Perfect quick meal for ANY night!
Marisa Franca says
It does come together quickly, Heather. A great weeknight dish.
Rachel says
I love Chop Suey, but I don’t have a good recipe of my own. Your recipe looks so tasty! I’m going to have to give your recipe a try. I’m sure it will be the answer to my Chop Suey recipe problem!
Marisa Franca says
I hope you get it a try, Rachel.
Kathryn @ FoodieGirlChicago says
I’ve actually never made Chop Suey before. This gives me the perfect reason to do so!
Marisa Franca says
It is so easy to make and really delicious.
Jessica Robinson says
Such a great post about Chop Suey. Which I’ve never made. Sounds absolutely delicious and will definitely be trying.
Marisa Franca says
Hi, Jessica! It really tastes great. I’m thankful to my MIL for introducing me to it.
Bernice Hill says
I really enjoyed your chop suey post! I knew it was more of a North American Chinese dish but had no idea it’s been around for that long! My mother also made a very overcooked Chop Suey for the duration of my childhood as was her custom.
Marisa Franca says
Hello, Bernice! My mom and dad believed in overcooked veggies. That’s just the way it was done. But!!! It was delicious!
lauren says
This looks so comforting and delicious! Love the simple ingredients and how quickly this comes together. Such a good substitute to take out.
Marisa Franca says
Hi, Lauren! It takes a few ingredients — just add your favorites.
Dominique | Perchance to Cook says
This looks fabulous! I’ve decided to stop going out to eat Chinese because it always makes me feel sick. The only other option is to make it at home so this recipe is getting saved!
Marisa Franca says
Hi, Dominique! Homemade is so much better!!
Sharon says
Love your back story on this classic dish that I’m sure everyone grew up with. Yours looks so good.
Marisa Franca says
Thank you, Sharon! I would have never known about it if it hadn’t been for my sweet MIL.
Elaine @ Dishes Delish says
What a great read! I haven’t had homemade chop suey in forever!! My mom used to make it all the time! Your recipe looks so fabulous that I want to make it asap!
Marisa Franca says
Go for it, Elaine!! It is so good.
Christina says
Sorry, but just no. Chop suey does NOT contain noodles and never has. You do have a delicious-looking chow mein there, however.
Marisa Franca says
Hi, Christina! Well, since Chop Suey is pretty much an anything you want to add dish we made it this way — as my sweet MIL used to make. How do you make it, I’d love to know? There are so many variations out there I’m always anxious to try more.
Bobbg says
I’ve made this dish for the past 57 years or eaten it. My mom made it when I was a kid, we always uses beef. You can buy it in a can now
But we always put it over rice.
I’m adding baby corn, and boc choy this time for a change.
I always cook it in a crock pot my mom used a dutch oven.
I’ll add the boc choy after its cooked because I’m not sure what that will do. My sause will be molassis and soy sause with corn starch. I like it cooked a long time to break down the meat I’m using stew meat cubs.
I have to take it ez on adding green veggies but I’ll add them to plate it after its cooked and let the hot stuff cook the fresh veggies I might even add carrots and I’m going to try some ginger at the start.
This is a meal you can tweak and play with and add different flavors but we have always loved it. Ill have to try it with different meats sometime.
I may add some spices and garlic but not use onions. My wife dosnt like the gas I’ll get sweet from the molasses.
Marisa Franca says
Hi, Bob! Thank you for your informative comment. It is interesting how the whole Chop Suey came about. I guess it’s what’s in the fridge. I don’t believe you can ruin it — just add what you like. I wish I could see a photo of your Chop Suey — I bet it’s colorful.
Pam M says
I remember this dish from my childhood as well and enjoyed reading the history of the dish here in the U.S.
I think my dad made it using leftover roast beef that he cubed up and celery and onion, but I couldn’t remember what other ingredients. So glad I found this recipe. We had it served over rice as well. Loved the memory of it! Can’t wait to try this recipe!
Marisa Franca says
Hi, Pam!! I remember eating this dish at my sweet Mother-in_law’s kitchen. She is the one who introduced me to it. Hope you’re having a great summer.
Cheryl says
Such a classic and this looks delicious.
Marisa Franca says
Thank you, Cheryl.
Jessica Pinney says
You know, I never knew what chop suey meant or it’s history until reading this post. So interesting! Thanks for sharing. I have a few pork tenderloins in the freezer and may just have to use them in this recipe.
Marisa Franca says
Hi, Jessica! If you like extra veggies — add them. The beauty of the recipe is that you can make it however you like. xoxo
Marisa Franca says
It’s a great way to use pork tenderloin, Jessica! It stretches the meat so it feeds a lot of people. My sweet MIL had seven kids plus she and her hubby making 9. Lots of hungry mouths.
Tatiana says
Funny story about miners, I was laughing just thinking about how our world is full of coincidences! I am from San Francisco and you right, never seen this dish in any Chinese restaurant:)
Marisa Franca says
Hi, Tatiana! I love some of the stories behind the recipes. This one made me chuckle too. I never knew the history even though I’d eaten the dish several times at my mother-in-law’s house.
Karyl | Karyl's Kulinary Krusade says
I love making Asian dishes at home! I’ve never tried to make chop suey, will have to add this one to my list
Marisa Franca says
I believe you’ll enjoy it, Karyl. It’s easy and very tasty!
Leslie says
I eat chop suey so infrequently that I forgot how much I like it – I need to make this soon!
Marisa Franca says
Hi, Leslie! Now that we have more fresh oriental vegetables available we can make it fresher but keep the flavor. Have a good weekend.
Susie says
Talk about instant flash back to my childhood….I can remember walking in the back door of my house and smelling the aroma of a big pot of chop suey simmering on the stove…..Mom would prepare it early morning and as always, ready for 5:00pm dinner that night. Thanks, for the recipe and memories.
Marisa Franca says
Hi, Susie! It was at your house where I first tasted Chop Suey. We made it at our house later on but then forgot about it. I’m so glad we made it again. It brought back such great memories. Your mom was the greatest!!Love and hugs!!!
Anne Murphy says
LOL – I read “Chinese-American like Mom made” and flashed to a Chinese-American friend talking about her mom making hot dog fried rice, and serving it with ketchup, to be American! Early fusion food, before that was a trendy concept… (And not always at its most successful – but it all paved the way for more adventurous palates.)
I’ll use fresh bean sprouts – they’re crunchier and taste better – but I can get them at the Korean greengrocer across the street. Not everyone can. (I certainly remember eating the canned ones when I was a kid…) And the fresh celery and onion are an improvement over the canned and soggy “Chinese Vegetables” we used…
And I certainly remember the package of fried Chop Suey Noodles, you mention in a comment! They were the best part! LOL (Yeah, I’ll use better noodles…)
Marisa Franca says
Hi, Anne! That’s funny. Years ago we did some crazy combinations. I’d never heard of Chop Suey until I ate my MIL’s. She was the sweetest person. I would love to ask her how a !00% German came across a Chinese-American dish. Love the recipes that bring back good memories. Have a great weekend.
Veena Azmanov says
I keep coming back to the recipe Marisa. It reminds me so much of my childhood. Can’t wait to try this recipe soon. Love the mushrooms and bamboo shoots in there. I love quick these recipes get ready. Perfect for buys week nights.
Marisa Franca says
Hi, Veena! With your busy family, I’m sure you need quick and easy but good tasting!! We are especially fond of mushrooms in most of our dishes. Enjoy!
Christine says
This would be so amazing for dinner tonight! I think that my hubs would especially love it. So yummy!
Marisa Franca says
Hello, Christine! Yes! it is good and quick to put together.
Kathryn @ FoodieGirlChicago says
Always so fun to see an updated version of an old family recipe! This would make a great weeknight dinner!
Marisa Franca says
Hi, Kathryn! Yes, it would be great on a weeknight. In fact, how about sprinkling some chow mein noodles on top and give it an extra crunch?
Jess says
I remember having this as a kid in the Chinese restaurant! Brings back memories:)
Marisa Franca says
Hi Jess! Food certainly does hold memories, doesn’t it? xoxo
Diane P. says
My mother used to fix chop suey in the 50’s snd 60’s. I really hadn’t thought about it in years. Thanks for bringing back some lovely memories. I will have to make this soon, and start a “new” old tradition in my family…..
..
Marisa Franca says
Ciao Diane! Sometimes those old recipes need to be revived. Hope you are enjoying Fall! Do you still have any veggies on the vine? Un abbraccio forte!
Diane P. says
Still have tomatoes snd cucumbers growing! Most of my cherry tomato plants have withered and I removed them. Reg. tomatoes still okay…I know it won’t last long tho..first frost is coming soon! How’s the fishing this year?
Nagi@RecipeTinEats says
Ba ha ha – we ARE in sync!!! And it’s funny, I had a reader asking me for Chop Suey, let me see if I can find the message and I’ll send this to them!
Marisa Franca says
Hi Nagi!! I still say we were separated at birth, somehow!! Next time I’m adding broccoli to the Chop Suey! Big hugs! 🤗
Gloria @ Homemade & Yummy says
This looks like the perfect dinner, and I would love to eat this tonight. Homemade is always so much better. Leftovers would be amazing….and this is perfect for feed a hungry. A few egg rolls and we are good to go. Esy enough to make on a busy weeknight….and economical too!! Perfect for comfort food season.
Marisa Franca says
I agree with you, Gloria. We do like our egg rolls, too. Don’t forget the wine! 😄
Veena Azmanov says
I love reading about food and this was an awesome right up. I agree that chop suey was an easy quick to make dish, cause I always remember my mom would make it when she’s pressed for time. It was one of our favorite dishes. Yours reminds me of hers.. same color and those mushrooms. I love mushrooms. Saving for later.
Marisa Franca says
Hi Veena! It is a great dish for busy moms. I also like the ability to add whatever you want. It’s always easy to have the bean sprouts, water chestnuts, and bamboo shoots on hand. Have a great day. xoxo
dixya @food, pleasure, and health says
in Nepal, we have a different interpretation of chop suey, it has more crispy noodles but the concept is very similar and i have always loved it. your version looks delicious!
Marisa Franca says
Thank you, Dixya! We have Chow Mein noodles here that are canned and they are crispy. It would make a great crunchy topping for this recipe. I love bringing back old standards — like a song it brings back memories.
Patti says
I heard a different story about the origin of Chop Suey, but my story isn’t as interesting. I love chop suey, and I particularly like that you can pretty much use anything in it. I love this recipe because it uses canned bean sprouts, bamboo shoots, and water chestnuts. These are some of my favorite additions to my homemade Chinese recipes, but they seem to be falling from vogue. I prefer the retro or vintage style Chinese dishes. I’ve pinned this recipe so I can make it for my family.
Marisa Franca says
Hi Patti! Thank you for pinning! This recipe brings back such sweet memories of my mother-in-law. Where she got the recipe I don’t know. There weren’t any Chinese restaurants in the small town where they lived. I’m sure you’ll family will enjoy! xoxo
Jovina Coughlin says
What a yummy dish. Looks great Marisa. A filling one dish meal with lots of delicious texture. Love the stories attached.
Marisa Franca says
Thank you, Jovina! I think some of those old dishes need to be revived, don’t you? Of course putting a bit of a modern touch to it.