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America's Melting Pot
Chop Suey hero image coming soon
1861-1900 - 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.
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Difficulty
Medium
Prep time
15 minutes
Cook time
15 minutes
Total time
30 minutes
Servings
4 servings
Region
San Francisco and New York Chinese American restaurants
Era introduced
1861-1900
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.
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