Total Time
55mins
Prep 20 mins
Cook 35 mins

Chop suey is widely believed to have been invented in America by Chinese immigrants, but in fact it appears to originate in Taishan, a district of Guangdong Province which was the home of most of the early Chinese immigrants. Chop suey (Chinese 'mixed pieces') is an American-Chinese dish consisting of meats (often chicken, fish, beef, shrimp or pork), cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. This version comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ingredients Nutrition

  • 2 cups cooked chicken, deboned and sliced into strips about an inch long
  • 2 tablespoons fat
  • 1 small onion, peeled and thinly sliced
  • 1 cup celery, sliced
  • 12 green bell pepper, seeded and thinly sliced
  • 8 ounces mushrooms, chopped and drained (reserve juice)
  • 1 12 cups chicken stock, plus reserved mushroom liquid
  • 1 teaspoon soy sauce
  • salt and pepper, to taste
  • 1 (20 ounce) can bean sprouts, drained (fresh is fine, too)
  • 1 tablespoon cornstarch, mixed with
  • 1 tablespoon water
  • water chestnut, if desired

Directions

  1. Melt butter or fat in skillet; add onion, celery and green pepper.
  2. Brown slightly and add liquid.
  3. Allow vegetables to simmer in the stock until tender, about 15 minutes.
  4. Add soy sauce; season to taste with salt and pepper and stir in cornstarch slurry.
  5. Cook for five minutes until thickened.
  6. Add chicken, mushrooms and sprouts; heat thoroughly but do not boil.
  7. Serve hot with steamed rice.