Best 3 Chop Suey Retro 60s Style Recipes
In the culinary landscape of the 1960s, chop suey stood as a beacon of retro dining, tantalizing taste buds with its unique blend of flavors and textures. This iconic dish, a testament to the fusion of Chinese and American cuisines, has undergone a culinary evolution over the decades, yet its nostalgic charm remains undiminished. As we embark on a journey through time, let's uncover the secrets to creating an authentic 1960s-style chop suey, a dish that will transport you back to an era of culinary adventures and fond memories.
Here are our top 3 tried and tested recipes!
CHOP SUEY
This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.
Provided by DKOSKO
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
- In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.
Nutrition Facts : Calories 270 calories, Carbohydrate 12 g, Cholesterol 39.4 mg, Fat 17.5 g, Fiber 2.5 g, Protein 16.4 g, SaturatedFat 4.9 g, Sodium 802.7 mg, Sugar 3.8 g
CHOP SUEY RETRO 60'S STYLE
This is Mama's Mama's recipe from 'back in the day'! I remember eating this as a kid and loving it. When friends came over on Chop Suey night they looked at it and said- No way, I don't eat that! but then tried it and LOVED it too! This was a great way to get us to eat some veggies we otherwise would have turned our nose up at. Hope you enjoy this retro recipe! My mother got it from an old Woolworth's Cookbook. There are lots of items readily available in our times so substitutions and additions are endless! I would add some canned baby corn, and use straw mushrooms and maybe even some fresh bok choy in place of the bean sprouts- i never did care for those anyway! I am also gonna try this now with turkey or chicken bc I don't eat pork or beef anymore. Please zmail me if you remember eating this recipe back then and we can compare hula hoop stats!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Chicken option: I sliced some chicken breast thinly and stir fried it then continued with the remaining steps and ingredients using sir frying rather than the pressure cooker. Worked wonderfully.
- Heat shortening in cooker. Dust meat with lightly with seasoned flour and brown meat in batches in hot, smoky oil.
- Add onion, celery, soy, molasses, and reserved liquids from canned vegetables adding water to equal 1 cup.
- Cover and set rocker. (The book doesn't specify a setting so I would use 10 lbs) Heat until you get a steady rocking and cook 10 minutes.
- Allow to cool.
- Stir in vegetables and heat through. If using fresh bean sprouts cook until they are done to your taste.
- Mom served this over rice with chow mein noodles on top and extra soy sauce.
BEEF CHOP SUEY
This is my mom's chop suey recipe and is one of my favorite meals. Great for a Sunday family dinner.
Provided by Husky Brigade
Categories Stew
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large pot over high heat.
- Brown beef stew meat mixing in cut up onions and celery.
- Add water, soy sauce and beaded molasses.
- Simmer for 3 hours.
- Add bean sprouts and water chestnuts.
- Mix cornstarch and water and add to chop suey, heat until thickens.
- Serve over rice.
Tips:
- Use fresh and colorful vegetables: Chop suey is a great way to use up leftover vegetables, but it's best to use fresh, crisp veggies for the best flavor and texture.
- Don't overcook the vegetables: Vegetables should be cooked until they are tender but still retain some of their crunch. Overcooked vegetables will become mushy and lose their flavor.
- Use a variety of meats and seafood: Chop suey can be made with a variety of meats and seafood, such as chicken, beef, pork, shrimp, or tofu. Using a variety of proteins will add flavor and interest to the dish.
- Use a good quality soy sauce: Soy sauce is a key ingredient in chop suey, so it's important to use a good quality sauce. Look for a soy sauce that is dark and flavorful, and avoid sauces that are too salty or sweet.
- Serve chop suey over rice or noodles: Chop suey is typically served over rice or noodles. Rice is a classic choice, but noodles can also be used. If you're using noodles, be sure to cook them according to the package directions.
Conclusion:
Chop suey is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover vegetables and meat, and it's also a quick and easy meal to make. Whether you're a fan of classic chop suey or you're looking for something new to try, there's a recipe in this article that's sure to please. So get cooking and enjoy a delicious bowl of chop suey tonight!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love