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The Melting Pot
Chop Suey hero image coming soon
1900-1929 - Chinese-American Restaurant and Diner Communities
Chop Suey is a stir-fried dish made with meat, vegetables, and a savory sauce, developed by Chinese-American cooks. It became a popular dish in American Chinese restaurants and diners during the early 1900s, adapting Chinese techniques and ingredients to American tastes and locally available produce.
Difficulty
Medium
Prep time
15 minutes
Cook time
15 minutes
Total time
30 minutes
Servings
4 servings
Region
United States
Era introduced
1900-1929
Introduced by
Chinese-American Restaurant and Diner Communities
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Chop Suey gained popularity in the United States in the early 1900s as a flexible stir-fry dish made by Chinese immigrant cooks adapting to local American ingredients. The dish typically includes a mix of meats such as pork or chicken, combined with vegetables like bean sprouts, celery, and onions, all cooked in a savory sauce thickened with starch. Though the name 'Chop Suey' means 'assorted pieces' in Cantonese, the dish as known in America evolved separately and became a staple of Chinese-American diner menus and state fair cooking, representing early immigrant culinary fusion.
Recipe based on early-20th-century Chinese-American diner menus and community oral histories; variations common.
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