Cousin June's Trinidad Chop Suey

Total Time
Prep 15 mins
Cook 25 mins

This is one of my favorite recipes from my cousin June. I enjoy cooking Caribbean chop suey because it's so easy to prepare and it's healthy too. Healthy eating is the primary reason for authoring my cookbook. From http://www.minnacookscaribbean by Nyla Morrison

Ingredients Nutrition


  1. Prepare spaghetti as directed.
  2. Chill covered overnight or until firm and separated.
  3. Use a deep iron skillet or stovetop wok.
  4. Cut up and carrots into small slanted pieces.
  5. Dice scallions.
  6. Heat pan over medium to high heat with half tablespoons of oil.
  7. Stir oil into oil bottom and sides of pan completely.
  8. Add celery and scallions together.
  9. Add pork, stir constantly until glowing color appears in vegetables; remove vegetables and place in bowl.
  10. Add carrots to pan.
  11. Stir and turn to cook thoroughly without burning.
  12. Vegetables should sizzle when cooking.
  13. Remove carrots when they have cooked 7 to 10 minutes.
  14. Put remaining oil into pan.
  15. Add spaghetti and stir.
  16. Add 2 beaten eggs.
  17. Stir again.
  18. Add vegetables to pan.
  19. Mix well.
  20. Sprinkle with soy sauce and spices to taste.
  21. Continue stirring until all vegetables are completely mixed.
  22. Serve immediately.
  23. Serves 6-8.
Most Helpful

4 5

Despite the seemingly long list of instructions, this was a pretty easy one-dish dinner to prepare. I'd say it serves 6 at most; 8 would be a stretch. So the calories, fat, sodium & carbs per serving (only amount for whole dish is shown above) should be 341, 5.0 g, 401 mg, and 55.2 g, respectively--which makes it a pretty good pasta dish for dieters. The flavor was OK, too. The sage gave it of a novelty, though next time I'd cut down a bit on the amount.

This recipe serves 4-6.