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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.
The recipes themselves spanned both the reader's traditional recipes from their (mainly Jewish) heritage such as 'carrot tzimmes' and 'potato kugel,' as well as the more diverse American menu including 'chicken chop suey for 15 people' and 'Mexican tamales.' [17] Menus were designed for the working-class family with limited means, but there ...
American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China. History Theodore Wores, 1884, Chinese Restaurant, oil on canvas, 83 x 56 cm, Crocker Art Museum, Sacramento Chinese immigrants arrived in ...
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Pieces of chicken on the bone, with potato wedges and peas, cooked with white wine, garlic, and olive oil. An Italian American dish. [104] Hawaiian haystack: West Idaho and Utah: A sauce with chunks of chicken, poured over steamed rice, and garnished with crispy chow mein noodles and pineapple.
Tucked above street level, it’s known for its bright orange booths and old-school Chinese-American dishes like egg foo young, chop suey, and chow mein. Joe H. / Yelp Nebraska: Glur’s Tavern (1876)
Chicken in Sichuan sauce (川辣炒鸡片) Chicken sweet and sour (糖醋鸡) Duck Pekin duck: Fish Sweet and sour fish (糖醋淋班球) Beef Sizzling beef with shallot and ginger (鐵板姜葱滑牛片) Black Pepper Beef [14] Mixed vegetables and meat based Chop suey [14] [22] Chicken Chop suey (炒什絮鸡片) Soups Dumplings Sui kiow Moon kiow
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