Best And Delicious Pork Chop Suey

How To Cook Best And Delicious Pork Chop Suey

Best And Delicious Pork Chop Suey - I got acquainted with Chop Suey since I was a child. It has been a dish that my family enjoys. The version that I grew up eating is the one that uses chicken (and chicken liver) and I already featured the recipe when I was starting this food blog. Click here to see the recipe.
Pork Chop Suey is one of the simplest version that I make, as far as I am concerned because it does not require too many ingredients and it only takes around 30 minutes to make. I enjoy eating this with warm white rice.

Best And Delicious Pork Chop Suey

Chop Suey is a delicious dish composed of different kinds of vegetables and meat. If you are Filipino (or if your spouse is), you might have an idea on what this dish is all about. I first thought that Chop Suey is an authentic Chinese dish, but I learned that it was Chinese-American in nature. Regardless of where it came from, it is has been very popular with Filipinos.

Best And Delicious Pork Chop Suey Time And Duration

Prep time 10 mins Cook time 30 mins Total time 40 mins

Best And Delicious Pork Chop Suey Ingredients

• 1 lb. pork shoulder, sliced into thin strips
• 1 medium carrot, peeled and sliced crosswise
• 1 head small cabbage, chopped
• 1/4 cup flat leaf parsley, chopped
• 1 medium sweet onion, sliced
• 1 teaspoon minced garlic
• 1 tablespoon cornstarch diluted in 1/2 cup beef broth or water
• 2 tablespoons cooking oil
• 1 small bell pepper, sliced into strips (any color)
• 1 tablespoon soy sauce (optional)
• Salt and ground black pepper to taste

Do you like Chop Suey? How do you usually prepare yours? I really would love to hear from you. It will be great if you can also share some tips by commenting below.

Best And Delicious Pork Chop Suey Steps And Methods For Cooking.

1. Heat a cooking pot and pour-in the cooking oil.
2. Saute the onion and garlic.
3. Add the pork and continue to sauté for 5 to7 minutes.
4. Add the parsley and soy sauce. Put-in the carrot and then cook for 3 to 5 minutes more.
5. Add the bell pepper and cabbage. Stir-fry for 3 minutes. Cover the cooking pot and continue to cook in medium heat for 8 minutes while stirring every 2 minutes.
6. Pour-in the diluted cornstarch. Stir and cook until the texture of the dish thickens.
7. Add salt and pepper to taste.
8. Transfer to a serving plate. Serve.
9. Eat And Share This Leaning Recipes!

Best And Delicious Pork Chop Suey Additional Trivia

Chop suey is a classic Chinese-American stir fry vegetable dish. Meat, poultry or fish is often added or it may be vegetarian. The name chop suey refers to pieces of different foods and is the English translation of the Mandarin tsa-sui, and the Cantonese tsap seui.

The exact origin of this dish is widely disputed. One popular theory is that a Chinese-American cook or waiter in San Francisco in 1878 invented the dish for a visiting Chinese dignitary. All the restaurant had was leftovers and small amounts of different foods, so he was said to have just chopped up bits of assorted foods to create a large dish.

Another theory suggests that a Chinese-American cook was annoyed at the way restaurant customers were treating him. As a way of retaliating, he cooked up scraps of food that was meant for the garbage. The patrons ended up enjoying the dish and asked for it on future visits without realizing it had been meant as an insult. Some people think that stir fry dishes like chop suey were actually first created in China, near Canton. Many early Chinese immigrants to the United States did come from the Canton part of China.

Bean sprouts, bamboo shoots and/or water chestnuts are usually a part of chop suey. Mushrooms, onions, cabbage, celery, and bell peppers are other vegetables that may be used in the dish. Pork or beef are the most common of the meats used. Shrimp or chicken chop suey is also popular, and vegetarian versions are common.

Soy sauce is typically added to other ingredients to make a medium-thick sauce for the chop suey. The dish is then eaten over steamed rice. Some people prefer deep-fried noodles rather than rice. Although chop suey is easier to make in a wok, a frying pan can also be used. Making chop suey is a great way to use up leftovers of meat, fish and poultry as well as an excess of fresh vegetables.

Chop Suey 

Chop Suey Origins

Chop suey is widely believed to have been invented in America by Chinese Americans, but the anthropologist E.N. Anderson concludes that the dish is based on tsap seui , common in Taishan (Toisan), a county in Guangdong Province (Canton), the home of many early Chinese immigrants to the U.S. This "became the infamous ‘chop suey’ of third-string Chinese restaurants in the western world, but it began life as a good if humble dish among the specialist vegetable farmers of the area. At the end of the day, they would stir-fry the small shoots, thinning, and unsold vegetables up to ten species in a dish!" The Hong Kong doctor Li Shu-fan likewise reported that he knew it in Toisan in the 1890s.

The long list of colorful and conflicting stories about the origin of chop suey is, in the words of the food historian Alan Davidson, “a prime example of culinary mythology” and typical of popular foods.
One account claims that it was invented by Chinese American cooks working on the transcontinental railroad in the 19th century. Another tale is that it was created during Qing Dynasty premier Li Hongzhang's visit to the United States in 1896 by his chef, who tried to create a meal suitable for both Chinese and American palates. Another story is that Li wandered to a local Chinese restaurant after the hotel kitchen had closed, where the chef, embarrassed that he had nothing ready to offer, came up with the new dish using scraps of leftovers. Yet recent research by the scholar Renqui Yu led him to conclude that "no evidence can be found in available historical records to support the story that Li Hung Chang ate chop suey in the United States." Li brought three Chinese chefs with him, and would not have needed to eat in local restaurants or invent new dishes in any case. Yu speculates that shrewd Chinese American restaurant owners took advantage of the publicity surrounding his visit to promote chop suey as Li's favorite.

Yet another myth is that, in the 1860s, a Chinese restaurant cook in San Francisco was forced to serve something to drunken miners after hours, when he had no fresh food. To avoid a beating, the cook threw leftovers in a wok and served the miners who loved it and asked what dish is this he replied Chopped Sui. There is no good evidence for any of these stories.
Chop suey appears in an 1884 article in the Brooklyn Eagle, by Wong Chin Foo, "Chinese Cooking," which he says "may justly be called the "national dish of China"." An 1888 description states "A staple dish for the Chinese gourmand is chow chop svey, a mixture of chickens' livers and gizzards, fungi, bamboo buds, pigs' tripe, and bean sprouts stewed with spices." In 1898, it is described as "A Hash of Pork, with Celery, Onions, Bean Sprouts. Source: Chop Suey

Source Recipe: Here

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