Best 7 Modern Chop Suey With Shallots Ginger And Garlic Essence Recipes

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Modern chop suey with shallots, ginger, and garlic essence is a delightful dish that combines the flavors of the Orient with a contemporary twist. This delectable dish is bursting with flavor, boasting a savory sauce that tantalizes the taste buds and a medley of vegetables that provide a delightful crunch. With its vibrant colors and enticing aroma, modern chop suey is sure to be a hit at your next dinner party or family gathering. So, gather your ingredients, heat up your wok, and get ready to embark on a culinary journey to create this extraordinary dish.

Here are our top 7 tried and tested recipes!

AMERICAN CHOP SUEY (JUST LIKE MAMA USED TO MAKE)



American Chop Suey (Just Like Mama Used to Make) image

I've found that the only place in the world that this recipe is called "American Chop Suey" is in and around the Boston area. Everywhere else it is known as goulash. Go into most any diner north of Boston, and "American Chop Suey" is on the lunch menu. This is a one pot meal that is terrific during these budget-conscious times. It is a comfort food that brings back wonderful childhood memories of simpler times. I've told friends that have asked for the recipe that if I give it to them, they have to call it "American Chop Suey", not goulash:).

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

1 (16 ounce) box elbow macaroni, cooked al dente according to directions on box
2 tablespoons olive oil
1 cup chopped celery
2 large green bell peppers, cut into bite-sized pieces (don't cut too small)
2 medium sweet onions, sliced into bite-sized pieces
1 -2 garlic clove, minced (depending on your taste for garlic)
1 1/2 lbs ground beef (you could use just a pound, but I like it meaty)
2 tablespoons sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
salt and pepper, to taste
3 (14 1/2 ounce) cans stewed tomatoes, with juices (use 4 cans, if you like a lot of tomatoes)

Steps:

  • In a very large skillet, heat the olive oil. Add the chopped celery and cook a few minutes. Add the cut-up green bell pepper, and cook a few more minutes. Add the onion and continue to cook until celery, peppers, and onions are tender, about 5 minutes. Add the minced garlic and mix into the vegetables. Then add the ground beef, breaking up with a wooden spoon. Continue to cook until the ground beef is browned, about another 5 minutes, mixing the beef up with the vegetables. Sprinkle the mixture with the sugar, basil, oregano, and parsley and mix. Add the stewed tomatoes, juices and all. Add salt and pepper, to taste. Let simmer, covered, stirring occasionally.
  • Meanwhile, cook the elbow macaroni, according to the directions on box, in a very large saucepan. But, don't overcook. The macaroni should be al dente, because it will continue to cook a little when added to the beef/vegetable mixture. Drain pasta and put back into the large saucepan in which it was cooked.
  • Very carefully, add the beef and vegetable mixture, juices and all, to the drained pasta in the large saucepan. Mix well and keep heated, covered, stirring occasionally, on a very low heat.
  • When ready to serve, just put the pot of "American Chop Suey" along with bowls in the middle of the table, so everyone can help themselves. Serve with a basket of good Italian bread and butter.

Nutrition Facts : Calories 515.1, Fat 17.5, SaturatedFat 5.7, Cholesterol 57.8, Sodium 439.4, Carbohydrate 63.9, Fiber 5, Sugar 14, Protein 25.9

MODERN CHOP SUEY WITH SHALLOTS, GINGER, AND GARLIC ESSENCE



Modern Chop Suey with Shallots, Ginger, and Garlic Essence image

Provided by Joseph Poon

Categories     Wok     Mushroom     Soy     Vegetable     Stir-Fry     Kid-Friendly     Tofu     Birthday     Potluck     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 26

Vegetables:
10 fresh shiitake mushroom caps, thinly sliced
10 fresh oyster mushroom caps, thinly sliced
10 ears canned baby corn, rinsed
3 ounces thin green beans such as haricots verts, trimmed and cut into 3-inch pieces (about 1 cup)
1/2 small jicama, peeled and cut into 1/8-inch matchsticks (about 1/2 cup)
2 stalks celery, trimmed and cut into 1/8-inch matchsticks (about 1/2 cup)
2 carrots, peeled and cut into 1/8-inch matchsticks (about 1/2 cup)
3 medium asparagus spears, trimmed and cut into 2-inch pieces
2-ounce piece fresh lotus root, cut into 1/4-inch-thick slices
1/2 small red onion, thinly sliced (about 1/2 cup)
Shallot, Ginger, and Garlic Essence:
1/2 cup canned low-salt chicken broth
2 tablespoons dry white wine such as Chardonnay
1 teaspoon mushroom soy sauce or light soy sauce*
1 teaspoon fish sauce (nam pla)*
1 tablespoon oyster sauce*
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon finely chopped peeled fresh ginger
1 large garlic clove, finely chopped
1 shallot, finely chopped
4 ounces firm tofu, drained, rinsed, and cut into 1/2-inch matchsticks
Asian sesame oil, for drizzling
Fresh cilantro sprigs, for garnish
*Available at Asian markets

Steps:

  • Bring a large pot of salted water to a boil. Blanch vegetables in water for 40 seconds (avoid overcooking). Drain and set aside.
  • Combine chicken broth, wine, soy sauce, fish sauce, oyster sauce, sugar, cornstarch, ginger, garlic, and shallots in a 14-inch flat-bottomed wok and bring to a boil over high heat, stirring constantly. Boil, stirring constantly, about 4 minutes, until sauce thickens. Add tofu and vegetables. Stir until heated through, about 30 seconds. Drizzle lightly with sesame oil and garnish with cilantro.

CHOP SUEY



Chop Suey image

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

¼ cup shortening
1 ½ cups diced pork loin
1 cup diced onion
1 cup diced celery
1 cup hot water
1 teaspoon salt
⅛ teaspoon ground black pepper
1 (14.5 ounce) can bean sprouts, drained and rinsed
⅓ cup cold water
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar

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

CANADIAN STYLE CHOP SUEY



Canadian Style Chop Suey image

This is a great and easy one pot dish that you can guarantee everyone will love!

Provided by Jen

Categories     Meat and Poultry Recipes     Pork

Time 20m

Yield 4

Number Of Ingredients 6

2 cups elbow macaroni
1 onion, diced
1 green bell pepper, diced
1 pound ground Italian sausage
1 (4.5 ounce) can mushrooms, drained
1 (14 ounce) can stewed tomatoes

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In same pot, saute onion and bell pepper over medium heat until softened. Remove from pan.
  • In same pot, cook sausage over medium heat until brown. Drain.
  • Combine onion mixture, pasta, sausage, mushrooms and stewed tomatoes in same pot and heat through, 5 minutes. Serve.

Nutrition Facts : Calories 530.3 calories, Carbohydrate 56.2 g, Cholesterol 44.6 mg, Fat 23 g, Fiber 5.1 g, Protein 24.7 g, SaturatedFat 7.8 g, Sodium 1298.4 mg, Sugar 7.5 g

SAUTEED SCALLOPS WITH GINGER



Sauteed Scallops with Ginger image

Categories     Ginger     Sauté     Quick & Easy     Wheat/Gluten-Free     Scallop     Gourmet

Yield Serves 2

Number Of Ingredients 7

1 tablespoon vegetable oil
1 tablespoon unsalted butter
3/4 pound sea scallop, halved horizontally
2 teaspoons minced peeled fresh gingerroot
1 shallot, minced
2 tablespoons minced scallion greens
1 teaspoon fresh lemon juice, or to taste

Steps:

  • In a large skillet heat the oil and the butter over moderately high heat until the foam subsides, in the fat sauté the scallops, patted dry, for 30 seconds on each side, or until they are cooked through, and transfer them to a bowl. In the fat remaining in the skillet cook the gingerroot and the shallot over moderately low heat, stirring, until the shallot is softened and stir in the scallion, the scallops with any juice that has accumulated in the bowl, the lemon juice, and salt and pepper to taste.

GRAMMA'S CHOP SUEY



Gramma's Chop Suey image

Posting this for safekeeping. It's DH's grammas recipe, made for the first time last night. It's VERY americanized, and no way shape or form authentic chinese, but reminds DH of his childhood and his gramma, so I want to make it from time to time. Just wanted to keep safe for future use.

Provided by Megans Mommy

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb pork
1 teaspoon garlic
1/4 teaspoon ginger
3 tablespoons soy sauce
1/4 teaspoon pepper
1 teaspoon sesame oil
1 onion, sliced
3 stalks celery, sliced thin
1 (14 ounce) can Chinese vegetables
1/4 cup soy sauce
1/4 cup molasses
1/4 cup water
3 tablespoons cornstarch

Steps:

  • You can use any pork or beef, or mixture of both. I like to use boneless pork chops. Slice the pork or beef, marinate in the garlic, ginger, soy, pepper and oil for at least 2 hours or longer.
  • Saute in a pan with some oil until browned. Cover and simmer for 20 minutes. Add the celery and onion with 1 cup water, and simmer for 15 minutes more. Mix the soy sauce, molasses, water and cornstarch until smooth. Add to the meat mixture and stir until thickened. Add the chinese vegetables and mix well.
  • Serve over hot steamed rice with crunchy chow mein noodles.

CHOP SUEY



Chop Suey image

This recipe is my children's all-time favorite meal. How much do they like it? Even more than they like pizza...and that's a lot!-Debra Weihert, Waterloo, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 8

1 pound ground beef
2 beef bouillon cubes
2 cups water, divided
2 tablespoons cornstarch
1 can (28 ounces) chop suey vegetables, drained
2 tablespoons reduced-sodium soy sauce
Cooked rice
Chow mein noodles

Steps:

  • In a skillet, brown beef; drain. Dissolve bouillon in 1-1/2 cups boiling water; add to skillet. , Combine remaining water with cornstarch; stir into beef mixture. Bring to a boil; reduce heat and simmer until thickened. Add vegetables and soy sauce; stir and cook until heated through, about 15 minutes. , Serve over rice; sprinkle with chow mein noodles.

Nutrition Facts : Calories 149 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 691mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein.

Tips:

  • Use a variety of vegetables: Chop suey is a great way to use up leftover vegetables, so feel free to add whatever you have on hand. Some good options include broccoli, carrots, celery, bell peppers, and bok choy.
  • Don't overcrowd the pan: When cooking the vegetables, be sure to not overcrowd the pan. This will prevent them from cooking evenly and becoming mushy.
  • Use a flavorful sauce: The sauce is what really makes chop suey special, so be sure to use a sauce that you enjoy. There are many different recipes for chop suey sauce available online, so you can find one that suits your taste.
  • Serve over rice or noodles: Chop suey is traditionally served over rice or noodles. Rice is the most common option, but noodles can also be a good choice.

Conclusion:

Chop suey is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. With a variety of vegetables, a flavorful sauce, and a bed of rice or noodles, chop suey is a dish that everyone will enjoy.

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