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
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.
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