| Chop suey | |||||||||||||
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| Traditional Chinese | 雜碎 | ||||||||||||
| Simplified Chinese | 杂碎 | ||||||||||||
| Hanyu Pinyin | zá suì | ||||||||||||
| Jyutping | zaap6 seoi3 | ||||||||||||
| Literal meaning | (probably) odds and ends assorted pieces/mixed and broken | ||||||||||||
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Chop suey (usually pronounced /ˈtʃɒpˈsuːi/) is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine, generally consisting of meat (usually chicken, pork, beef, shrimp or fish) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery, and bound in a starch-thickened sauce. It is typically served with rice, but can become the Chinese-American form of chow mein with the substitution of stir-fried noodles for rice.
Chop suey has become a prominent part of American Chinese cuisine, British Chinese cuisine, Filipino cuisine, Canadian Chinese cuisine, German Chinese cuisine, Indian Chinese cuisine, and Polynesian cuisine. In Chinese Indonesian cuisine/Dutch Chinese Indonesian cuisine it is known as cap cai (tjap tjoi) (雜菜, "mixed vegetables") and mainly consists of vegetables.