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No that's a pork dish. IIRC (although I can hardly claim to be an expert on UK Chinese restaurant dish naming) it's also called 'chop suey', or 'chop choy', in
by roel_v 7y ago
No that's a pork dish. IIRC (although I can hardly claim to be an expert on UK Chinese restaurant dish naming) it's also called 'chop suey', or 'chop choy', in the UK. In the Netherlands it's 'tjap tjoi'.
Then again, I'm not sure what makes 'chop suey' anything else than 'toss a few vegetables in a stir fry pan and serve on rice', as several recipes I found are just that. In my experience, for it be recognized by people as 'chop suey', it needs a certain brown liquidish sauce, for which I use a mixture of Shaoxing wine and light soy sauce - but even there, there seems to be a lot of leeway (e.g. sauces based on fish sauce, Indonesian soy sauces etc).
- benj111 7y agoYes I think you're right about the pork thing. I don't know where you're based, chop suey isnt really a Chinese restaurant staple. Growing up I remember a takeaway called Thai Garden advertised it, but I always associated with American films. For takeaways the format was overwhelmingly headings with the meat, then items with different veg. Eg X with cashew nuts, X with water chestnuts, X with oyster sauce. Then an Egg fried rice section, then a Chow Mein section. But that could be a regional thing within the UK.
- roel_v 7y agoI'm in the Netherlands now, 'tjap tjoi' is pretty much the most cliche 'Chinese' (in quotes because it's all heavily Westernized) dish there is. When I was living in the UK (Staines, south-west of London - but this was 10+ years ago) I remember recognizing it on menus, I hadn't had much Chinese at the time and this was one of the few I knew. But yeah I don't know how wide spread it is. Maybe the same decline in popularity the article talks about has happened everywhere.