Newspaper article St Louis Post-Dispatch (MO)

Want to Create a Stir? Chop Suey Makes It Easy

Newspaper article St Louis Post-Dispatch (MO)

Want to Create a Stir? Chop Suey Makes It Easy

Article excerpt

LONG BEFORE stir-fry became the rage, Americans were crazy about chop suey. This mixture of meat, vegetables and noodles or rice has been around for more than a century, writes John F. Mariani in "The Dictionary of American Food and Drink" (Hearst Books, $19.95). Despite the name, chop suey is an American dish, not a Chinese one.

Ethel Upton of Granite City requested a recipe for American chop suey, which Mariani says typically contains ground beef, noodles and tomato sauce.

These readers sent recipes: Macki Miller, Gloria Riley, Bonnie Lee Wimmer, Georgia Wiegand and Florence Peeler, St. Louis; Diane Friedmeyer, Chesterfield; Sandy Elbert, Columbia, Mo.; Mary Alice Griffith, Florissant; Carol E. Whipple, Louisiana, Mo.; Pat Schlenk, Maryland Heights; Betty Knight, Oakville; Paula Niccoli, St. Charles; Ruby TenEyck, Union; and Lucille McLachlan, Greenville, Mich. This recipe is from a very old cookbook, the "Woman's Home Companion." AMERICAN CHOP SUEY 1/2 (8- to 9-ounce) package spaghetti or other noodles

2 1/2 cups stewed tomatoes

About 1 cup grated cheese

1/4 cup vegetable oil

1/2 cup sliced onion

1/2 cup thinly sliced celery

1/4 cup thinly sliced green bell pepper

3/4 pound ground beef

1 to 2 tablespoons soy sauce

1/2 teaspoon chili powder

1 tablespoon salt

1 teaspoon granulated sugar

1/4 teaspoon ground black pepper

Cook, drain and rinse noodles according to package directions; return to pan. Add tomatoes and grated cheese; stir over low heat until cheese is melted.

Heat oil in a heavy skillet; add onion, celery and bell pepper. Simmer over low heat until soft and lightly browned. Add meat; continue cooking until meat is browned. Drain fat, if desired.

Stir in soy sauce, chili powder, salt, sugar and black pepper. Toss with noodles and serve.

This version omits the tomatoes and is served with rice or chow mein noodles instead of freshly cooked noodles. AMERICAN CHOP SUEY 3 tablespoons vegetable oil

1 pound boneless pork, beef or chicken, cut into small cubes

1 teaspoon salt

1/2 teaspoon ground black pepper

2 large onions

5 ribs celery

3 tablespoons soy sauce

2 cups hot beef or chicken broth or 2 bouillon cubes dissolved in 2 cups hot water

1 (16-ounce) can bean sprouts, drained

3 tablespoons cornstarch

Cooked rice or chow mein noodles

Heat oil in a large pot. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed


An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.