Elf
Senior Cook
I would like to know what different regions think of when they see Chop Suey? I think of either a solid donut style dough, with nuts and chopped fruit, deep fried or a chow mien dish, like what comes out of a Chung King can.
I would like to know what different regions think of when they see Chop Suey? I think of either a solid donut style dough, with nuts and chopped fruit, deep fried or a chow mien dish, like what comes out of a Chung King can.
In the midwest and in the west chop suey is like what comes out of a the Chung King can. I never heard of CS being dough. Anyone else know of this?
The reason I asked this question is I followed a recipe from Cook's Illustrated Cover and Bake. It was called American Chop Suey, the recipe was basically Browned ground beef, a can of diced tomatoes, onion,, red bell pepper and a rib of celery, cover cook 20 min. then throw in elbow macaroni and cover and cook for another 20 min. the result was in my way of thinking goulash, it was good but not what I thought of as Chop Suey. I asked the question to conform that it was a stir fry. Thanks for clearing this up for me.
Elf, the recipe you refer to is called American Chop Suey in parts of the USA. In some regions the same dish is called goulash or slumgullion.
The recipe I posted earlier is for Chinese chop suey. What you'd get if your ordered in a chinese restaurant.
OK that solves my confusion. The one thing that I love about this site is the depth of knowledge that is willingly passed around.
And how do you make a Ligurian Henway?