CHOP SUEY: There is a regional Cantonese dish called tsap seui, or shap
su+a+4 ("miscellaneous pieces" or "mixed bits"), usually made with minced
organ meats. American chop suey, however, is basically a kind of
stir-fry combining shreds of chicken, beef, or pork with bean sprouts,
celery, and other vegetables. It is said to have been created as a cheap
way of feeding miners or railroad workers by 19th-century
Chinese-American cooks, possibly in San Francisco -- though some
authorities do argue that something similar was traditional in the
Toisan region south of Canton.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jack Benny's Chicken Chop Suey
Categories: Poultry, Vegetables, Rice, Pasta
Yield: 4 Servings

1 bn Chinese (Napa) cabbage
10 oz Bean sprouts; canned is fine
6 Scallions; sliced thin
1 ts Salt
3 lg Celery ribs; sliced thin
1/2 lg Bell pepper; seeded, thin
- sliced
4 oz Can mushrooms; chopped,
- drained, reserve juice
3 tb Oil
1 1/2 c Cooked chicken strips
Few gratings black pepper
1 c Green peas; fresh or frozen
+=OR=+
5 oz (1/2 pkg) Frozen Chinese
- peapods
2 1/2 tb Soy sauce
1 tb Sugar
1/2 c Clear chicken broth
Water chestnuts; sliced, opt
1 tb Cornstarch
+=MIXED WITH=+
Reserved mushroom liquid
Steamed rice
+=OR=+
Chow mein noodles

Heat fat in skillet; add onion, celery and green pepper.

Brown slightly and add broth.

Allow vegetables to simmer in the stock until tender,
about 15 minutes.

Add soy sauce; season to taste with salt & pepper and
stir in cornstarch slurry.

Cook for five minutes until thickened.

Add chicken, mushrooms, peas and sprouts; heat thoroughly
but do not boil.

Serve hot with steamed rice or Chow Mein noodles.

From: http://recipeship.com

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