They will cook from the heat of the sauce as it sets. I love the crunch they give when added just before serving. I never cook my bean sprouts any more either. The celery and onions would almost melt in the sauce. My grandmother cooked her chop suey for several hours. If you like your vegetables on the crunchy side (but tender) I would add them the last 20 minutes of cooking time instead of at the times stated in the recipe. You can use pork stew meat but I would cook it 30 minutes before I added any vegetables to the pan. For this dish I had some thick cut sirloin pork chops and a small piece of tenderloin I needed to use. I tend to use whatever kind of pork is on sale for this. Chop Suey is so much better the second day! I’ve managed to scale this recipe back so it will feed 4 people and maybe leftovers. It is one of those dishes that can feed a crowd and it’s hard to make just a small amount of it.

… Like all Chinese food, what makes chop suey and chow mein memorable is not the specific ingredients so much as the balance between grains and vegetables.We grew up eating Grandma’s Chop Suey. There are no noodles in chop suey instead, the stir-fried mixture is served over rice. Rub the pork with the rest of the marinade in a large bowl or baking dish. Reserve about 2 tablespoons of marinade and set it aside. However, in chop suey, the mixture of cooked vegetables and meat (optional) along with the sauces is served over already cooked rice or fried noodles. Combine the sugar, salt, Chinese five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the marinade (i.e. Is chop suey rice or noodles?Ī very basic difference between the two is that, in chow mein, the recipe itself includes adding cooked noodles to the cooking sauces, vegetables, and meat (optional). Many have had this dish for the entirety of their lives without knowing “chop suey” is actually a swear word in the local language. Though it contains animal organ meat and bits and scraps of other things, the strong-flavored seasonings have masked the stench of the meat. Chop suey (/ˈtʃɒpˈsuːi/) is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. What is Hunan roast pork?Ĭonsisting of fatty pork slices, hot chili pepper, fermented black beans, Hunan pork is a quick and tasty Chinese stir-fry not to be missed. One cup (220 grams) of pork chop suey with no noodles contains 216 calories and provides 23 grams of protein. Like other stir-fries, it’s a healthier choice because it’s made from a protein source and vegetables.

It tends to be either very sweet or salty and sticks to the ingredients to pack in the flavor. What does chop suey taste like?Ĭhop suey, however, has a much thicker sauce. The sauces for each dish are markedly different, with chop suey usually having a thicker, starchy gravy-like sauce, while chow mein is prepared with a thinner soy-sauce based topping. What is the difference between chow mein and chop suey?Īlthough the two dishes may seem similar, the way they are prepared sets them apart as distinct dishes. NOTE: Add 1 tablespoon of brown sauce if Chop Suey is desired. You put them in same time that you cook onions and celery. Add cornstarch to thicken, serve with rice and … strips.

Roast pork chop suey