I am listing all of my books as "acceptable" because what may be good for me may not be the same for you. On offer is the Anshe Emeth Sisterhood Cook Book, Compiled and Written by The Members of Temple Anshe Emeth Sisterhood, Youngstown, Ohio, published in 1969.Ebay now requires a "condition" statement. Item: 232811159354 JEWISH COOKBOOK - YOUNGSTOWN, OHIO - ANSHE EMETH SISTERHOOD - 1969 - KOSHER. I did not realize the dish was created here in the states.Seller: swedefromminnesota ✉️ (13,169) 100%, Thanks for the information on chop suey, you just helped me win a bet for a Chinese dinner! A friend of mine calls the Chinese noodle dishes chop suey. They also tend to use salt, but I leave that out because of the health reasons when having too much salt in your diet. March 9, know that in our local Chinese restaurant they use fresh ginger root and soy. A cook could never insult me by mixing random food together. I love a combination of several foods in one pot. My husband cannot eat many of them without getting cramps and painful gas, so I only make chop suey when he is away on business. However, bean sprouts can be hard on some people's gastrointestinal system. To me, bean sprouts have the consistency of noodles, and adding more would just be redundant. I think that if you use bean sprouts in your chop suey, you don't really need noodles or rice. I pour the extra sauce into the wok and let it all soak in and heat through. Once the chicken is done, I add a can of bean sprouts and some red bell pepper. I chop the chicken into slivers and marinate it in the sauce before cooking it. I use teriyaki sauce, orange marmalade, and ginger for it. I make a delicious chicken chop suey, and I don't add rice or noodles. It is a great and cheap way to serve several guests at once.Īpril 11, – I agree with you about the bean sprouts. I like to make chop suey when company is coming.
When the noodles are ready, I toss them in with the fish and sauce. I boil some egg noodles in water while the fish is cooking in a wok with sliced zucchini, soy sauce, and a bit of butter. I like for it to have some heat, so I sprinkle the fish with chili powder and ginger before cooking it. The onions brought their own distinct character to the dish, and the water chestnuts provided extra crunch. Something about the potency of the celery and the unique flavor of the flounder went so well together. I decided to saute them with celery, onions, and water chestnuts instead, and the result ended up becoming one of my favorite dishes. I had some frozen flounder filets that I had tried baking before with dill and butter, but they just hadn't tasted great that way. I came up with my own chop suey dish to help me use up the celery before it went bad. It seems that I always have too much celery, because I have to buy it by the bag rather than by the stalk. If anyone disagrees with me though, I'd love to hear your point of view as well. It's a dish that represents Chinese cuisine well I think. So I doubt that chop suey was created to insult customers. I rarely see a Chinese dish that isn't a combination of vegetable and meat. From what I've learned from her cooking, Chinese cuisine generally entails combining different kinds of ingredients together. I'm no expert on Chinese food but I have a Chinese roommate who cooks every day. What is chop suey meaning? What does each word mean in English?
It is an Americanized Chinese dish and it was one of the first Chinese foods that became popular among Americans who started dining in Chinese populated areas in cities. Whether the dish was made up by an American or a Chinese, it was certainly made for the American palate.
There is no such thing as chop suey in China. But one thing is for sure- it's American. There are different stories about how chop suey originated. November 28, Chop suey means "in pieces."
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