Chop Suey, quickly cooked meats and vegetables in starch thickened sauce, is a delectable American Chinese side course. Chicken, beef, pork, shrimp or fish are cooked with bean sprouts, cabbage or celery or any such vegetable and later in a starch based sauce. Interesting variations of the Chop Suey are made with wood ear, carrots, bell pepper , cauliflower and chayote in the Indo Chinese, Filipino Chinese, and Canadian Chinese cuisines. Chop Suey, a delicious side course usually partnered with a bowl of rice, is consumed as a main course by the Chinese Americans as Chow Mein with deep fried noodles added to it. Today, the dish is very common in Canadian Chinese cuisine, Polynesian cuisine, Filipino cuisine and Indian Chinese cuisine. Chop suey is usually prepared by the method of steaming.
