A Recipe for Chop Suey from Chop Suey, USA
In Chop Suey, USA: The Story of Chinese Food in America, Yong Chen explores the rise of Chinese food in America and how it became ubiquitous in the American gastronomic landscape. Epitomized by chop suey, American Chinese food was a forerunner of McDonald’s, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews.
Chen writes, “When Chinese restaurants started to venture outside Chinatowns, chop suey became the most famous line of dishes. It remained a synonym of America’s Chinese food for decades. However, its origin has been shrouded in mystery. Cooking it can help us better understand this simple and versatile traditional Chinese dish, which has become a quintessential American story.” With this in mind, here is a recipe for chop suey, one of several recipes included in the book:
Pork Chop Suey
Serves 1 or 2
2 tbsp cornstarch
1 tsp sugar
1 tbsp water
1 tbsp rice wine
1 tsp sesame oil
3 tbsp light soy sauce
dash of black pepper
1 lb lean pork, sliced into thin strips
4 tbsp olive oil
1 tbsp chopped green onion
1 clove garlic, minced
¼ tsp salt
3 cups sliced napa cabbage
4 cups (soy) bean sprouts
1 /3 cup diced celery
1 cup shredded carrot
4 button mushrooms, cut into wedges
1 /2 cup chicken broth
Mix the cornstarch, sugar, water, rice wine, sesame oil, soy sauce, and black pepper in a bowl. Add the pork and marinate for 1 hour. Heat 2 tbsp olive oil in a wok or nonstick frying pan, and add the green onion and garlic. Stir for about 10 seconds.
Add the marinated pork. Stir until cooked. Transfer it to a clean container and set aside. Heat the remaining 2 tbsp olive oil, and add the salt and then the cabbage, bean sprouts, celery, carrot, and mushrooms. Stir for 2 minutes or until almost cooked. Put the pork back in the wok and add the chicken stock. Stir thoroughly and bring to a boil.
