This post was first published in 2014 and has been updated. When the cold weather hits in New England and spring is still months away, it’s these comfort food classics that warm us up.Īre you a fan of American Chop Suey? How do you make American Chop Suey? Tell us about your family’s favorite recipe! It’s also known as goulash or macaroni and beef. It’s an American pasta dish made with elbow macaroni, ground beef, onions, and tomato sauce. If you prefer to ladle it out of the pot instead, by all means have the recipe end up in a large pot or Dutch oven on the stove rather than a bowl, mix the cheese into the chop suey before serving, and then, for the heck of it, add another sprinkle before handing out bowls. American chop suey is a completely different dish from traditional chop suey. Today’s version mostly sticks with tradition, but since I’ve always found a layer of melty cheese to be a thing of beauty, I decided to bake my chop suey in casserole dish the same way you would macaroni and cheese after it’s turn on the stovetop.Ĭlassic comfort food! | American Chop Suey Casserole Photo Credit : Aimee Tucker ACS is such a New England classic that even Maine’s Stonewall Kitchen sells jars of American Chop Suey Sauce! Yes, this classic beefy-noodle dish can be “classed up” with homemade tomato sauce, fancier cuts of meat, or a handful of kale, but I suspect most of us want it just the way we remember – a quick and easy pot with the comforting blend of noodles, meat, and tomato sauce. Photo Credit : Aimee TuckerĪmerican Chop Suey (and its brethren) is an easy, forgiving, and flexible dish, making it one of those meals most of us grew up with, from the kitchen table to the school cafeteria to the paper plate at the church or neighborhood potluck. Later, another dish of muddled, cobbled ingredients and origins (this time Italian-American) would also carry the “chop suey” name.Ī comforting blend of noodles, beef, and tomato sauce. It’s thought to be a transcription of “tsa tsui,” which is Mandarin for “a little of this and that.” In time, “chop suey” became a dish containing a loose assortment of bamboo shoots, water chestnuts, celery, soy sauce, and either pork or chicken, which went on to become one of those Chinese-American dishes popular in Chinese restaurants stateside, but likely unfamiliar to a native Chinese diner. So what’s with the “chop suey” in American Chop Suey? According to The Encyclopedia of American Food and Drink, “chop suey” is a culinary phrase with Chinese origins, and dates back (in print, at least) to the late 1800’s. Is American Chop Suey the same as goulash? In researching ACS I learned that it goes by by a slew of other names across the country (from goulash to chili mac to macaroni red) but while the names may differ, the spirit of the dish remains the same, making it a nationwide, if not uniformly known, favorite. Lower the heat to medium, add the vegetables back to the wok and stir-fry for a further 2 minutes, then add the sauce and continue to stir-fry over a medium-high heat for another 2 minutes, or until the sauce has thickened and reduced and is sticking to the chicken.What is American Chop Suey? In general, it’s a comfort food dish with many names, but here in New England, a concoction of noodles, seasoned beef, and tomato-y goodness nearly always goes by one name and one name alone - American Chop Suey. Lower the heat to medium, add the vegetables back to the wok and stir-fry for a further 2 minutes, then add the sauce and continue to stir-fry over a medium-high heat for another 2 minutes, or until the sauce has thickened and reduced and is sticking to the chicken. Chicken Chop Suey Sauce 2 C Water 2 Tbl Potato Starch 1 Maggi Chicken Bouillon Cube 1 tsp Sugar 1/2 tsp Sea Salt & MSG 1/8 tsp Cream of Tartar & White. Bring the wok back to smoking point, add the chicken and stir-fry 3–5 minutes until golden brown on all sides.ĥ. Add the asparagus and the baby corn, cover with the mushrooms, add a ladle of stock and stir-fry for 1 minute. Add mushrooms and stir-fry for 1 minute, push them add ½ tablespoon of oil to the centre and return to smoking point. Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot. Blanch the carrots and bean sprouts in vegetable stock 15-30 seconds at a time and set aside. Mix all the sauce ingredients and set them aside. Put the chicken into a small mixing bowl, add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated.Ģ. Slice the asparagus and carrots into fine matchsticks, cut the baby corn and shiitake mushrooms into medium size chunks and slice the chicken into 3cm-wide strips.
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