We wash and cut the rest of the vegetables, the bell pepper, the carrot and the zucchini into sticks. Peel the onion and cut it into thick julienne.I hope you cheer up with this yummy recipe, you will tell me. Although it seems that the common denominator is bean sprouts, if possible to be fresh, and carrots and onions or chives. The type of vegetables to use can vary considerably from cook to cook. It is a combination of what a priori were leftover remains of different vegetables and meats.Д®verything to prepare a dish that has become an emblem of Chinese cuisine outside its borders. The word chop suey is the pronunciation of what вЂњmixed chunksвЂќ would mean in Cantonese. He did this by frying vegetables to which he added some type of meat and served with steamed rice.

This forced by the lack of oriental ingredients, and wishing to create some вЂњChineseвЂќ dish that Westerners might like created this dish. Legend has it that it must have been some emigrant Chinese cook. It seems that everyone agrees that chop suey, as we know it, is a dish invented by Americans around 1800. The texture is soft, supple and incredibly wonderful with a salty undertone of flavor.If there is a remarkable dish in the classics of Chinese food in the West, after the fried rice, a spring roll or chicken with almonds, thatвЂ™s the chop suey. IMO, the key to a flavorful Chop Suey lies in the freshest ingredients tossed with the soy sauce, salt and pepper of this veggie filled dish. This bowl of yummyВ was just what the bodyВ wanted.

ThatвЂ™s kind of how it happens around here вЂ“ the body wants what the body wants рџ™‚ and early this Saturday morning, IВ wanted Chicken Chop Suey like I remembered it. And, the next thing I knew, I was making Chop Suey for breakfast. It was this memory that hit me earlyВ one Saturday morning. One taste of their Chop Suey, and it wasnвЂ™t long before you were overlooking the rough exterior, because their Chop Suey was clearly made with love on the inside. But arguably, they had the best Chicken Chop Suey in town. The Chinese take-out restaurant was less than a mile from my grandparentвЂ™s house, and by todayвЂ™s standards, was what would be known as a dive. One of my fondest memories of getting to visit my grandparents is when my grandpa wanted Chicken Chop Suey. ThatвЂ™s when I just nod my head eagerly YES and he better not get in the way of my chop sticks, because theyвЂ™re going to be humming around in that bowl of piping hot goodness.

It makes my mouth water just thinking about it!ДЄround here, itвЂ™s hard to find an Asian restaurant that has a simple Chicken Chop Suey dish on the menu.В Of course,В you can order it off-menu, but itвЂ™s always with an incredulous look of surprise from the waiter like вЂњ You want Chicken Chop SueyвЂ¦?вЂќ What I love about it is, the few ingredients let the ingredients shine by themselves when doused with just a few dashes of salty soy sauce. But this recipe keeps it simple, and is just like a restaurant version I grew up with. IвЂ™m sure there are dozensВ of Chicken Chop Suey recipes you can make by including additional vegetables like carrots, snap peas or even cabbage. ThatвЂ™s it! Tossed with chicken, sprinkled with salt and pepper, then splashed with salty soy sauce. IвЂ™m a hugeВ fan of a simple, easy, one skillet Chop Suey of simple ingredients like onions, celery, garlic and bean sprouts. Now that the holidayвЂ™s over, letвЂ™s talk Chop Suey, shall we? Chicken Chop Suey lovers, anyone? Thankfully, IвЂ™m happy to say, our 4th of July holiday was uneventful.

Here, it was a hottttt 92 degrees, which is crazy, blazing hot for us.ДЄll our local towns had big banners of burn warnings, encouraging people to leave the fireworks to the professional, commercial displays.В And, for the most part вЂ“ everyone did.В Which we were entirely grateful for, because we live near a heavily wooded area. This Chicken Chop Suey has few ingredients and is simple to make for a quick, easy weeknight meal.Дid you all survive the fireworks of the 4th of July? рџ™‚

Easy chicken chop suey recipe