Sooey pig etymology4/14/2023 Multiple newspapers over the next ten years would indicate the main difference between the two cChop sSuey versions was that the American one had much more gravy and was only slightly thickened. Obviously, this was nothing like modern American chop suey. Both were cooked in a frying pan and then served with rice. The American version was made with lean fresh pork shaved small, Chinese potatoes, corn starch, see yon sauce, gee yon sauce, celery, and Chinese mushrooms. The ingredients in the two recipes varied, with the Chinese version made with chicken, pork, onion, dried mushrooms, celery, Chinese potatoes, and Chinese sauce. The Pacific Commercial Advertiser (HI), December 15, 1904, presented recipes for Chinese chop suey and American chop suey. The first reference I found to it was in a 1902 newspaper and the American version wasn’t significantly different from the Chinese version, but would evolve over time. It was prevalent across the entire country, under that same name, for many years.Īs the 20th century began, another version of Chinese chop suey started to appear, and it became known as American chop suey. In addition, American chop suey does not seem to have originated in New England either. My own research indicates this was not the case and that American chop suey originated earlier than 1916. The army recipe could be made with either beef round or pork shoulder, beef stock, barbecue sauce, and salt.” That book states: “ A likely origin for American chop suey is the recipe for Chop Suey Stew in the ‘1916 Manual for Army Cooks’, an urtext for many institutional foods of the twentieth century. Many of the articles you’ll find on the origins of American chop suey use The Oxford Companion to American Food and Drink as a main source. However, is that true? What is the actual origin of American chop suey? How did it change from the Chinese version? Many people believe that it is primarily a New England dish, largely unknown in the rest of the country. I ate and enjoyed plenty of this hearty dish, which was considered inexpensive and easy to prepare. The basics of this casserole dish included ground beef, macaroni and tomato sauce, with some variation of other ingredients, such as the addition of onions, peppers, or even Worcestershire sauce. Here is the fun part! Add the hot pepper honey, soy sauce and salt, heat for 1 minute.For those growing up in New England, especially during the 1960s-1980s, American chop suey was ubiquitous, at restaurants, functions, school cafeterias, and at home. (who wants that?) Toss in the green pepper - let those blacken and soften just a bit. Cook and toss until bean sprouts are tender or crisp (if you like it a wee-bit burned). IngredientsĬook onion, celery and mushrooms in oil in large wok (be sure you have vinegar to clean it - you will ruin it otherwise). I'm not a historian - pick the story you like. The owners not having the energy to make something off the menu, just mixed up the scraps and fed the harty spelunkers of cooked noodles, veges and pork and called it Chop Suey. One involves a load of drunk miners during the Gold Ruch filing into a couple different (Asian American) resturaunts right at closing time. There are a lot of different variations to this origin story. Li was hosting some American guests and was not sure they could handle traditional Chinese fare, so he deligated to his chef, "You figure it out". We klnow this because you believe everything you read - WRONG!!!!! It was actually whipped up by the executive chef of one Li Hongzhang, a Chinese diplomat living in New York City (why? - because Chinese diplomats are limited in the volume of geo-political moving and shaking they can get done in Billings, Montana - I didn't make it that way - that's just how it is). Now, everyone knows that Chop Suey was invented in China. You could probably use some fiber to blow out the lines. Besides, I'm here to tell you, moderation is actually a good thing for you, Mr. I'll be back to giving you guys mind-blowing honey ideas that DO involve dead, burned pig soon enough. Today, I am going to give you one of them.įor the carnivors out there, quit your bellyaching - it's one recipe. There are lots of green, sans-flesh options that still involve heat, steam and a level of flavor that a quarter pound of iceberg lettuce & Hidden Valley Ranch will never be able to deliver on. I am not a vegetarian but I can vouch for the veg - readers out there that they do not live exclusively on salads. Before you say anything, let's not make the assumption that just we are taking meat out of the equation that any nunce can make a 4-star vegetarian dish.
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