Classic 1950s Chop Suey Recipe You'll Love

Classic American-Chinese cuisine has long captured the hearts of many with its bold flavors and comforting dishes. Among the favorites, the iconic Chop Suey from the 1950s stands out, a dish that reflects the cultural blend of Chinese immigrants adapting their recipes to local ingredients. This blog post explores a time-honored recipe for this classic, ensuring you can recreate this beloved dish at home with all its nostalgic charm.

Ingredients You’ll Need

Before diving into the preparation, gather the following ingredients for your chop suey:

• 1 lb of boneless chicken, pork, or beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup chopped celery
• 1 cup sliced carrots
• 1 green bell pepper, chopped
• 1 can (15 oz) of bean sprouts, drained
• 1 cup sliced mushrooms
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 cup chicken broth
• 2 tablespoons cornstarch mixed with 3 tablespoons water
• Salt and pepper to taste

These ingredients strike a balance between authenticity and ease of preparation, reflecting the spirit of 1950s American-Chinese culinary fusion.

Preparation Steps

Here’s how to craft your 1950s Chop Suey:

1. Prepare the meat: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the meat and cook until browned. Remove and set aside.
2. Cook the vegetables: In the same pan, add a bit more oil if needed. Sauté the onions, garlic, celery, and carrots until they begin to soften.
3. Add bell pepper and mushrooms: Stir in the bell pepper and mushrooms, cooking for about 3 minutes until just tender.
4. Mix in the liquid ingredients: Pour in the chicken broth, soy sauce, oyster sauce, and sugar. Stir to combine and bring to a slight boil.
5. Thicken the sauce: Slowly add the cornstarch mixture to the pan, stirring constantly until the sauce thickens.
6. Combine everything: Return the meat to the pan, add the bean sprouts, and stir well to combine. Season with salt and pepper as needed.
7. Serve and enjoy: Serve your chop suey hot over steamed rice or noodles for the perfect meal experience.

🍜 Note: Traditionally, chop suey can be made with a variety of proteins and vegetables; feel free to adjust the ingredients based on your preference or availability.

Pairing Suggestions

To complete your meal, consider pairing your chop suey with:

• Steamed white or brown rice
• Crispy fried wontons or egg rolls as appetizers
• A light salad or hot and sour soup as a starter
• For dessert, try almond cookies or sesame seed balls

These suggestions will round out your meal with an authentic touch reminiscent of a bygone era.

Variations and Tips

Here are some tips to customize your chop suey:

• Vegetarian option: Omit the meat and add more vegetables like bamboo shoots or water chestnuts.
• Add a little heat: Include slices of fresh chili peppers or a dash of chili oil for some spice.
• Sauce consistency: For a thicker sauce, increase the amount of cornstarch mixture, or for a lighter sauce, you can reduce it.
• Time management: Prepare and chop your vegetables ahead of time; this dish cooks quickly.

⏲️ Note: Cooking chop suey is about bringing ingredients together harmoniously. Pay attention to the sequence in which you cook them for the best texture and flavor balance.

To keep the spirit of the 1950s alive through this meal, these simple variations and tips allow for a personalized touch to the traditional recipe. Enjoying this dish not only satisfies the palate but also evokes a sense of nostalgia, bringing the flavors of a bygone era into your home.

What is the origin of Chop Suey?

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Chop Suey is a dish of American Chinese origin, said to have been created by Chinese immigrants in the 19th century, blending traditional Chinese ingredients with local American produce.

Can Chop Suey be vegetarian?

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Yes, Chop Suey can be made vegetarian by omitting the meat and adding more vegetables or tofu for protein.

How do I thicken the sauce for Chop Suey?

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The sauce for Chop Suey can be thickened with a mixture of cornstarch and water, which is slowly added to the cooking sauce while stirring constantly until it reaches the desired consistency.