What is chop suey sauce

what is chop suey sauce

What is Chop Suey?

Feb 04,  · Soy sauce is typically added to other ingredients to make a medium-thick sauce for the chop suey. The dish is then eaten over steamed rice. Some people prefer deep-fried noodles rather than rice. Although chop suey is easier to make in a wok, a frying pan can also be used. Making chop suey is a great way to use up leftovers of meat, fish and poultry as well as an excess of fresh vegetables. Jan 05,  · Easy to make, and also very adaptable. Chop suey is the classic Chinese-American dish. This one's mainly a vegetable dish with beef added for extra flavor.

Chop suey is a classic Chinese-American stir fry vegetable dish. Meat, poultry or fish is often added or it may be vegetarian. The name chop suey refers to pieces of different foods and is the English translation of the Mandarin tsa-suiand the Cantonese tsap seui. The exact origin of this dish is widely disputed. One popular theory is that a Chinese-American cook or waiter in San Francisco siey invented the dish for a visiting Chinese dignitary.

All the restaurant had was leftovers and small amounts of different foods, so he was said to have just chopped up bits of assorted foods to create a large dish. Another cho; suggests that a Chinese-American cook was annoyed at the way restaurant customers were treating him. As a way of retaliating, he cooked up scraps of wbat that was meant for the garbage. The patrons ended up enjoying the dish and asked for it on future visits without realizing it had been meant as an insult.

Some people think that stir fry dishes like chop suey were actually first created in China, near How to achieve perfect makeup. Mushrooms, onions, cabbageceleryand bell peppers are other vegetables iis may be used in the dish.

Pork or beef are the most common of the meats used. Shrimp or chicken chop suey is also popular, and vegetarian versions are common. Soy sauce is typically added cyop other ingredients to make a what is chop suey sauce sauce for the chop suey. The dish is then eaten over steamed rice. Some people prefer deep-fried noodles rather than rice. Although chop suey is easier to make in a woka frying pan can also whhat used. Making chop suey is a great way to use up leftovers of meat, fish and poultry as well as an excess of fresh vegetables.

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Chop Suey is a classic American-Chinese dish with murky origins. As one legend has it, Chinese viceroy Li Hung Chang, visiting San Francisco's Palace Hotel in the s, requested vegetables with a bit of meat "job suey," or "in fine pieces," and chef Joseph Herder obliged. Whatever the origins, the combination of stir-fried meats and vegetables with a sweet-and-savory sauce is endlessly customizable and easy to make with whatever you have on hand.

This version combines pork tenderloin with celery, mushrooms, bok choy, bamboo, and water chestnuts—but you should feel free to use whatever veggies or meat you have lurking in the fridge. Great recipe and one the whole family will eat! I doubled the amount of oyster and soya sauce but kept all other ingredients the same. Very tasty and not bland at all. I'll keep on making this one as it tastes better than from the local restaurant. Everyone at the table enjoyed this dish.

I served it over chinese linguine noodles. I did not use chicken broth, I used a japanese soup base instead. Next time I think I will add a cup of no salt vegetable broth to increase the amount of thickened sauce.

I also had on hand some chinese crunchy noodles , so we put some of these on top at the table. Love this recipe! Best chop suey we've ever had! You won't be disappointed if you try this recipe.

It's just fantastic! It's so unbelievable delicious that we had to have it two days in a row! I was really disappointed in this dish. Like another viewer mentioned it was a bit bland. I am not new to cooking. I had some hoison sauce in the fridge so I dumped some in. I measured from taste, not measuring spoons but I did follow the recipe to the letter to see what the reviews are talking about. Sorry, I am not a fan.

I feel I wasted a lot of money that I could have bought something else. Like something for myself :. It was worth every minute of veggie chopping just to hear my spouce say 'mmmm' with every bite. I have been cooking a long time so I made some minor adjustments based on what I know we like, but overall I followed the recipe. I doubled the sauce, used 5 cloves of garlic, added hot red pepper flkes and hot chili paste and a couple of teaspoons of sherry.

It is definately going in my 'keeper' file. I reviewed this in '05, but a couple of tips. You can cut way back on the calories by stir-frying two veggies at a time - as long as they cook the same amount of time - i. I only use 4 teaspoons of oil in this entire recipe. Julienne the pork or whatever meat you are using - one pound per 6 servings is plenty and you want small, bite-sized pieces.

I serve with brown rice. A family and client favorite. It keeps well in the fridge for many days and freezes nicely. This is an American dish, not Chinese.

Read the prologue to the recipe. Made this tonight; very good. Hubby loved it. Here's what I'd do next time: Double the garlic and add ginger.

Chop pork tenderloin in half for smaller pieces. Made this the first time with buffalo sirloin steaks. My husband and I have decided that the oyster sauce makes a big difference.

Making it again tonight with elk steaks. The only additions I would suggest are a finely minced Thai chile with the celery to perk up all the other flavors, a tiny dash of five spice powder and a pound of peeled and deveined raw shrimp just a few minutes before serving, letting the hot Suey cook the shrimp right at the end. I also sometimes substitute chicken dark meat for the pork. This is the "go to" oriental dish around here. I have made this recipe for my wife numerous times over the years.

She loves it! It is very time consuming in the preparation but worth it. Make certain to do all your prep before placing the wok on the stove. Definately a keeper! I think I finally found an alternative to Chinese take-out. Didn't have all of the vegetables the recipe called for but had a lot from our CSA share that needed to be used and it still turned out great. I used celery, carrots, broccoli, leeks, kale, green peppers. Two thumbs up from my boyfriend. Takes a little longer than expected, and I'm not sure if its really necessary to cook each vegetable individually, but its worth it.

Very good recipe. We put chow mein noodles on top, added a nice crunch. A bit time consuming, but the results are beautiful. I ommited the snow peas, and ad canned baby corn instead. Made extra sauce and served over rice. Hubby liked it a lot! When I read this recipe, it sounded good. I finally got the opportunity to make this last night.

I doubled the oyster sauce, soy and added about 2 tsp of ginger. Besides the fact I had so much fun chopping all the veggies, it tasted awesome with jasmine rice. This one is fun with some wine in the kitchen!!!

This is absolutely delicious. I agree with all those who note that though it seems like just a basic vegetable stir-fry it is well worth the extra effort.

The only change I made was to use some tempura oil along with the vegetable oil. I give this recipe 3 forks because my husband loved it Next time I make it, I'll add much more garlic, and also some ginger Though time-consuming, in the end it's beautiful; it's healthy, and it's a bit 'blah.

I was doubtful about the flavor from the ingredients list but was pleasantly surprised. Better than chop suey I have had in the past and so easy to make.

I cook lots of Oriental food and expected something ordinary, despite the good reviews. But this was delicious and we felt virtuous eating it. Added more sauce ingredients and served over rice. Great way to do the veggies. We will definately make this again. My husband and I received rave reviews from my folks.

Make sure to allot plenty of time for mis en place, as it takes along time!!! This recipe was delicious. I had to divide the ingredients, because I made it for myself but forgot to divide the amounts of the soy sauce and oyster sauce. The taste was only a little stronger, but it was still delicious. I will definitely make it again. This is a great recipe, well-suited to whatever vegetables you have on hand. Also works well with leftover pork roast, sliced and julienned.

Made this for a client's request today, and it was very good. I cut way down on the salt for her, as she's pre-diabetic, but it still held quite a bit of flavor and the texture was excellent. Will definitely make again and again. Cancel Print. Gourmet March Add to collection. Add to menu. Stir in pork and marinate 15 minutes.

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