4/29/2023 0 Comments King chop suey![]() ![]() Vegetarian:įor the vegetarian option, you can use firm tofu instead of meat. You can add a tablespoon of Chinese Shaoxing wine in the sauce mix to taste more flavour to the dish but it's optional in this recipe. Make sure to mix all the sauce ingredients in one bowl before you start your stir fry. If you don't have chicken stock in hand, you can add vegetable stock or water to the sauce. You can use corn starch or potato starch(flour) or tapioca starch to thicken the gravy. Add chicken stock to bring more umami flour to the sauce. You will need a few simple seasonings sauces, I usually add light soy sauce, oyster sauce, sesame oil, and white pepper. Thick starchy delicious stir fry sauce is the key part of the dish. Feel free to add any of your favourite stir fry vegetables. If you can't find all vegetables, don't worry. In most restaurants button mushrooms, baby corn, carrot, snap peas, pak choy, bok choy, bean sprouts are mostly added. To keep the meat moist and tender, use Chinese velveting method by marinating with light soy sauce, sesame oil, corn starch and baking soda. You can use chicken thigh, prawns, squid, or any of your favourite meat. I used chicken breast meat in this recipe. I usually like to make this dish with chicken and prawns. You will be amazed by how easy and tasty the result come out! What goes in the dish: Protein: This dish is so satisfying and filling and if you haven't tried it at home, I highly recommend trying it at least once. When I was a kid I didn't eat many vegetables but when my dad make chop suey at home, I can eat up every bit of it. I've learned this recipe from my dad, and he usually made it with loads of prawns, vegetables, and boiled quail eggs for us. That is one of the best way to use up all the leftover vegetables from the fridge.Ĭhop Suey is one of our family's go-to Chinese stir fry recipes that everyone loves. It’s not expensive but it was very satisfying.What I love about this dish is, I can put any of my favourite vegetables and protein. There was a lot of beef included, almost 1:1 with the vegetables, which kind of surprises me as this is value-dining. Still, the flavors of the chopped carrots, onions, and bean sprouts, seemed fresh, and there was no taste of slightly-past-its-prime oil, which one does sometimes encounter at many less expensive Chinese places. Back home, opening the white Styrofoam container, I found that most of the food had the same faded grey-green-brown colors of the washed-out food photographs that hang above the King Chop Suey take-out counter. King Chop Suey is all take-out, and I got beef chop suey, an eggroll and shrimp fried rice for $6.95, a very reasonable price for what seemed like (no exaggeration) two pounds of food. Nonetheless, in honor of National Chop Suey Day (August 29), I decided to have a dish I hadn’t ordered in probably the past half-century – and I decided to have it at a place I’d never been to before, the aptly named King Chop Suey, located at the end of an unprepossessing strip mall on Lake Street. ![]() It feels old and passé, like duck a l’orange or trout amandine. Wherever it was invented, and however popular it may have been, chop suey is unlikely to be a menu item that many of us order any more. Some speculate that chop suey was developed by Chinese workers in San Francisco or elsewhere, but there is strong evidence that chop suey may have originated in (you’ll never guess) China! Andrew Coe, in his excellent book Chop Suey, makes the case that this preparation may very well have arisen from a Cantonese peasant dish called something that sounds like “chop suey” and that contained a lot of chopped vegetables.Ĭhop suey was some of the first Chinese food that found a mainstream market in the United States, and since then Chinese food has become the most popular ethnic cuisine in the U.S. Some say chop suey was invented in the U.S., and there’s no doubt that chop suey is the dish most likely to be found on any Chinese-American menu, along with other Americanized dishes like General Tso’s Chicken and Crab Rangoon. ![]() There is, however, a lingering controversy about where chop suey originated, just as there is about many other foods, including the Cuban sandwich served at Potbelly in Downtown Oak Park. Chop suey may have come from the Cantonese tradition, in that it leverages fresh ingredients, modestly seasoned, in a light sauce. This was before many of us gringos knew that there were different Chinese regions, each with their own unique cuisines. In the 60s, in nearby Elmhurst, if you were going to have “Chinese food,” what you’d probably be having was chop suey from Elmhurst Chop Suey (now closed).Ĭhop suey was once synonymous with Chinese food. ![]()
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