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“Chop suey is widely believed to have been invented in America by Chinese immigrants, but in fact it appears to originate in Taishan, a district of Guangdong Province which was the home of most of the early Chinese immigrants. Chop suey (Chinese 'mixed pieces') is an American-Chinese dish consisting of meats (often chicken, fish, beef, shrimp or pork), cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. This version comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947”

Ingredients Nutrition

  • 2 cups cooked chicken, deboned and sliced into strips about an inch long
  • 2 tablespoons fat
  • 1 small onion, peeled and thinly sliced
  • 1 cup celery, sliced
  • 12 green bell pepper, seeded and thinly sliced
  • 8 ounces mushrooms, chopped and drained (reserve juice)
  • 1 12 cups chicken stock, plus reserved mushroom liquid
  • 1 teaspoon soy sauce
  • salt and pepper, to taste
  • 1 (20 ounce) can bean sprouts, drained (fresh is fine, too)
  • 1 tablespoon cornstarch, mixed with
  • 1 tablespoon water
  • water chestnut, if desired


  1. Melt butter or fat in skillet; add onion, celery and green pepper.
  2. Brown slightly and add liquid.
  3. Allow vegetables to simmer in the stock until tender, about 15 minutes.
  4. Add soy sauce; season to taste with salt and pepper and stir in cornstarch slurry.
  5. Cook for five minutes until thickened.
  6. Add chicken, mushrooms and sprouts; heat thoroughly but do not boil.
  7. Serve hot with steamed rice.

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