![]() If you don’t have chicken, any other lean meat can be substituted. If you are a vegetarian, substitute a pound of firm tofu for the chicken. What follows is a recipe for chop suey that my family really enjoys. ![]() If you serve it over brown rice instead of white, you kick up the nutrition content considerably. Served over steamed rice, it is a great alternative to fatty take out chinese food and it’s very easy to prepare. It is loaded with vegetables, contains little fat, and the meat used is lean. Chop Suey, as presented here, is a fairly healthy meal. In fact, the name in Chinese is za sui or tsap suei which means assorted pieces or miscellaneous leftovers depending upon who you ask. It is believed that these farmers would gather together the thinnings, shoots, and unsold vegetables at the end of the day and stir fry these collected vegetables into the dish that we now call chop suey. by Chinese Americans however, anthropologists believe that it was actually a leftover dish that was commonly made by the vegetable farmers of the Guangdong or Canton province. Many people mistakenly believe that chop suey was invented in the U.S. Fortunately, no one at my house is complaining. We continued our asian culinary adventure with fried rice, chow mein, and now chop suey. I haven’t decided if I want to share that one with you. It started with our search for Sum Gum and included a retro chop suey recipe which used canned chop suey vegetables. So chop chop and let's make some Chicken Chop Suey! If you like this recipe for Chicken Chop Suey you may want to try.We have been cooking and eating a lot of Asian inspired dishes here at Patty Cake’s Pantry. If you do, you may want to remove the food as it cooks to avoid both overcrowding the pan or overcooking the food. ![]() If you don't have a wok, you can use a wide heavy skillet. Once ready to finish, just push everything back to the bottom to heat and finish. While not necessary, a wok is the best way to prepare chop suey because of its unique shape which allows you to cook food quickly on the bottom of the pan, and then move pieces up the sides where it's cooler. In the end, add everything back to the pan along with the sauce to coat and heat them up. You can also remove veggies at any time during the cooking process to keep them "crisp-tender". You need to add them in layers, so the cabbage does not become a soggy mess while you are waiting for your onions, celery, and peppers to become tender. The only thing that really needs attention is how you add your vegetables. The finishing sauce for this Chicken Chop Suey is a quick mix of chicken broth, oyster sauce, soy sauce, and cornstarch. Marinating the meat for about 15 minutes adds an additional level of flavor, but is not entirely necessary. Once the veggies are prepped, this dish goes together quickly. ![]() When making this recipe, feel free to substitute any of those, including chicken breast, for chicken thighs. Chop Suey is the English translation of the Chinese words "tsap seui" which means mixed pieces.īoth chop suey and chow mein can be made vegetarian, or with chicken, pork, beef, or shrimp. Chop suey was more likely invented in the United States by Chinese immigrants who wanted to make Chinese-style dishes but were limited in the types of vegetables available to them. Of the two, chow mein is considered to be more authentic China Chinese. Otherwise, they are pretty interchangeable. Chow Mein, on the other hand, is a stir-fry of vegetables with noodles already in the dish. Chop Suey vs Chow MeinĬhop Suey is a beautiful combination of vegetables in a mild sauce that is generally served with steamed rice. I had a half a head of Napa cabbage in the crisper, leftover from making my Better than Applebee's Oriental Chicken Salad, and some bok choy in the garden, about ready to bolt, so I thought I would make a quick, healthy, low-fat, Chicken Chop Suey. "Once the vegetables are prepped, this delicious low-fat Chicken Chop Suey goes together quickly" The making of Chicken Chop Suey
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