There’s something genuinely comforting about a hot, steaming bowl of Chop Suey. This dish, a beautiful blend of meat and vegetables cooked in a rich soy sauce, is a staple in Chinese-American cuisine, and there’s a good reason for that – it’s delicious! The history of Chop Suey is quite fascinating. It’s believed to have been invented in America by Chinese immigrants, making it a perfect example of culinary fusion. Despite its humble beginnings, Chop Suey has become a beloved dish worldwide, and it’s not hard to understand why. It’s packed with flavors, thanks to the stew meat, mushrooms, and chop suey vegetables, all bathed in a savory soy sauce. What I love about this recipe is its simplicity. It doesn’t require any fancy ingredients or complicated techniques. It’s all about taking good, wholesome ingredients and letting them shine. Plus, it’s incredibly versatile. You can serve it over rice or noodles, making it a great dish to have in your cooking arsenal.
Ingredients
- 1 to 1 1/2 lb. stew meat
- 1 can mushrooms
- 1 large can chop suey vegetables
- 1 medium onion
- 1 c. soy sauce
Cooking Method
- Brown meat and cook until tender, 2 to 2 1/2 hours.
- Add mushroom and onions.
- Cook until onions are done.
- Add 6 to 8 cups water, soy sauce and vegetables.
- Thicken with cornstarch in a mixture of 1/2 water and 1/2 soy sauce.
- Serve over rice or noodles.
Calorie: 400
Total cooking time: 2 to 2 1/2 hours
Difficulty level: Easy
The Great Chop Suey Challenge
So, there I was, standing in my kitchen with a strange assortment of ingredients: 1 to 1 1/2 lb. of stew meat, a can of mushrooms, a large can of chop suey vegetables, a medium onion, and 1 cup of soy sauce. Now, being the fearless food blogger that I am, I wasn’t going to let this motley crew intimidate me. I rolled up my sleeves, popped the top button of my jeans for good measure, and prepared to conquer the Great Chop Suey Challenge.
The Tale of the Stew Meat
First things first, the stew meat. Now, this isn’t your average steak. It’s a little bit trickier, a little bit more unpredictable. But hey, who doesn’t love a culinary challenge, right? The recipe called for the meat to be browned and cooked until tender, which would take around 2 to 2 1/2 hours. And let me tell you, watching stew meat cook is like watching paint dry. But hey, if cooking has taught me anything, it’s the art of patience.
The Mushroom and Onion Show
Next up, the mushrooms and onions made their grand entrance. Now, I don’t know about you, but there’s something about the smell of onions frying that just makes everything feel right in the world. It’s like a warm hug for your senses. There they were, sizzling away happily, completely oblivious to their imminent demise.
The Great Water, Soy Sauce, and Vegetable Toss
Now, this is where things really started to get interesting. The recipe called for 6 to 8 cups of water, soy sauce, and the chop suey vegetables to be added. It felt like a culinary baptism of sorts, washing over the browning meat and sautéing onions and mushrooms. The soy sauce added that crucial umami flavor that makes you go, “Hmm, what IS that?”
The Thickening Plot Twist
Just when you thought it was all smooth sailing, the recipe threw a curveball. The ‘soup’ needed to be thickened with cornstarch in a mixture of 1/2 water and 1/2 soy sauce. Now, if you’ve ever tried to dissolve cornstarch in a liquid, you’ll know it’s like trying to negotiate a peace treaty between cats and dogs. But with a bit of persistence (and a lot of stirring), it finally succumbed.
The Final Product: A Bowl of Comfort
And there it was, the chop suey in all its glory, ready to be served over rice or noodles. Now, I don’t know about you, but there’s something incredibly satisfying about seeing a hodgepodge of ingredients transform into a cohesive, delicious whole. It’s like watching a group of misfits come together to save the day. And let me tell you, against all odds, this chop suey was the culinary superhero we all needed.
So, there you have it, folks. The Great Chop Suey Challenge. It wasn’t always pretty, and it certainly tested my patience, but in the end, it was all worth it. Because isn’t that what cooking is all about? Embracing the unexpected, rolling with the punches, and creating something delicious in the process. Now, if you’ll excuse me, I have a date with a bowl of chop suey.
