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Chop suey (usually pronounced / ˈ tʃ ɒ p ˈ s uː i /) is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine, generally consisting of meat (usually chicken, pork, beef, shrimp or fish) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery, and bound in a starch-thickened sauce.
English: Dolch sight words from Pre-primary through 3rd Grade levels along with their phonetic Hindi counterparts. This is very useful for teaching correct pronounciation of essential english words to anyone familiar with the Hindi / devnagri script. Parents who don't know english can use this to teach the english words to their kids.
Chop chop: Cantonese 速速: chuk 1 chuk 1: lit. 'hurry', 'urgent' [3] Chopsticks: Pidgin 筷子: Kuai zi: from Chinese Pidgin English chop chop. Chop suey: Cantonese 雜碎: jaap 6 seui 3 'mixed pieces' Chow Cantonese 炒: seiiau 2: From meaning 'cook', perhaps based on Cantonese. lit. 'to stir fry' Chow chow: Cantonese
Various vegetables such as cauliflower, cabbage, Chinese cabbage, Napa cabbage, carrot, baby corn, mushrooms, and leeks are chopped and stir-fried in a wok with small amount of cooking oil and water.
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English language common names include garland chrysanthemum, [6] chrysanthemum greens, [6] edible chrysanthemum, crowndaisy chrysanthemum, [7] chop suey greens, [6] crown daisy, [6] and Japanese greens. [6] Glebionis coronaria has been hybridized with related Argyranthemum species to create cultivars of garden marguerites. [8]
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