According to legend, chop suey became popular after Chinese Ambassador Li Hung Chang visited the United States in 1896. Everyone was so thrilled by his appearance that it gave rise to Chinese cuisine. Apparently chop suey was created to satisfy both American and Chinese tastes after his arrival. However, it was a dish listed on Chinese menus that only Americans, not Chinese, would order.
In early American terms it was once described as “a hash of pork with celery, onions, and bean sprouts.” Of course those words don’t describe this satisfying, classic dish. It is a great dish to make in a hurry, and celery, in my opinion, gives it that extra flavor. I cut my beef in small pieces.
Ingredients:
8 ounces beef, cut into small pieces
3 tablespoons oil
5 celery stalks, finely chopped
1/2 large onion, finely chopped
1/2 red pepper, chopped
8 ounces mushrooms, sliced
1/2 head of cabbage, cut into thin slices
2 tablespoons fresh ginger, finely chopped
1 tablespoon chopped garlic
4 tablespoons dried parsley
4 tablespoons soy sauce
3 tablespoons cornstarch
32 ounces beef-flavored broth
Method:
Heat oil in stock pot on medium-high heat and cook beef, garlic, parsley, and ginger. While that is cooking, chop celery and onion and add to pot. Continue by slicing your mushrooms, red pepper, and cabbage and adding to pot. Decrease temperature to medium-low and simmer all of the ingredients together for an additional 15 minutes.
Add beef broth to pot, reserving 1/2 cup and cook for 10 minutes. Put cornstarch in the reserved beef broth and whisk together in pot, stirring constantly until fully dissolved and broth is thicker.
Serve with rice.
In early American terms it was once described as “a hash of pork with celery, onions, and bean sprouts.” Of course those words don’t describe this satisfying, classic dish. It is a great dish to make in a hurry, and celery, in my opinion, gives it that extra flavor. I cut my beef in small pieces.
Chop Suey Recipe
Ingredients:
8 ounces beef, cut into small pieces
3 tablespoons oil
5 celery stalks, finely chopped
1/2 large onion, finely chopped
1/2 red pepper, chopped
8 ounces mushrooms, sliced
1/2 head of cabbage, cut into thin slices
2 tablespoons fresh ginger, finely chopped
1 tablespoon chopped garlic
4 tablespoons dried parsley
4 tablespoons soy sauce
3 tablespoons cornstarch
32 ounces beef-flavored broth
Method:
Heat oil in stock pot on medium-high heat and cook beef, garlic, parsley, and ginger. While that is cooking, chop celery and onion and add to pot. Continue by slicing your mushrooms, red pepper, and cabbage and adding to pot. Decrease temperature to medium-low and simmer all of the ingredients together for an additional 15 minutes.
Add beef broth to pot, reserving 1/2 cup and cook for 10 minutes. Put cornstarch in the reserved beef broth and whisk together in pot, stirring constantly until fully dissolved and broth is thicker.
Serve with rice.
