Canadian Chop Suey Recipes

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VEGETABLE CHOP SUEY



Vegetable Chop Suey image

This Chinese vegetable chop suey is packed with flavor and it's so easy to make. Serve it over rice and you got a delicious and healthy meal!

Provided by Sina

Categories     Main Course

Time 25m

Number Of Ingredients 18

2 cloves of garlic, cut into thin slices
1 tablespoon ginger, minced
1 large carrot, cut into slices
1/2 red bell pepper, cut into medium-sized chunks
1/2 yellow bell pepper, cut into medium-sized chunks
1/2 green bell pepper, cut into medium-sized chunks
1/2 Spanish onion, cut into medium-sized chunks
about 10 mushrooms, cut into halves
1 cup bean sprouts
2 pak choi, cut into slices
1/3 cup vegetable broth
2 tablespoons soy sauce
1 tablespoon corn starch
1 tablespoon sherry vinegar
1 teaspoon brown sugar
salt, to taste
black pepper, to taste
2 green onions, cut into rings

Steps:

  • In a large pan, heat some oil, add the bell pepper, the carrot, the Spanish onion, the mushrooms, the garlic, and the ginger and cook for 6 minutes. Add the pak choi and cook another 3 minutes.
  • In a small bowl, combine all ingredients for the sauce and add it to the veggies together with the bean sprouts. Cook for another 5 minutes. Season with salt and pepper.
  • Serve over rice and sprinkle with green onions.

Nutrition Facts : Calories 155 kcal, Carbohydrate 31 g, Protein 10 g, Fat 1 g, SaturatedFat 0.2 g, Sodium 1867 mg, Fiber 7 g, Sugar 15 g, UnsaturatedFat 0.6 g, ServingSize 1 serving

CHOP SUEY BREAD



Chop Suey Bread image

A lightly spiced yeast bread, filled with mixed glace fruit, nuts and raisins and topped with a sweet icing.

Provided by Jennifer

Categories     Bread

Time 5h

Number Of Ingredients 21

1/4 cup lukewarm water
3 tsp active dry or instant yeast
1 tsp sugar
1 cup milk (scalded (*see instructions))
6 Tbsp butter (at room temperature)
1/2 cup brown sugar (lightly packed)
1/2 cup water
1 large egg
1 tsp vanilla
2 cups all-purpose flour (plus more needed below)
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp mace (or additional nutmeg)
2 tsp fine salt
2 cups all-purpose flour (plus more as needed)
1 cup chopped glace fruit mix
1 cup golden raisins
1/3 cup walnuts (chopped)
1 1/2 Tbsp flour
2 cups icing sugar
3-4 Tbsp milk

Steps:

  • To scald the milk: In a small saucepan, heat milk to 180F (if you don't have a thermometer, heat it until it starts to steam and forms small bubbles around the outside of the pan. Set aside to cool to lukewarm.
  • In a small bowl, stir together the lukewarm water, yeast and sugar. Set aside to proof while you start the dough.
  • In a large bowl with a mixer or the bowl of a stand mixer fitted with the PADDLE attachment, beat together the butter and brown sugar. Test your milk to make sure it cooled to lukewarm, then add to the bowl, together with the 1/2 cup water. Add the proofed yeast mixture and stir to combine. Add the egg and vanilla and stir to combine. Add 2 cups of the flour, the cinnamon, nutmeg, mace and salt and stir until well combined.
  • In a medium bowl, combine the glace mix, raisins and walnuts. Toss in 1 1/2 Tbsp of flour and set aside.
  • Remove the paddle attachment and replace it with the kneading hook (or stop using an electric mixer and proceed with a large wooden spoon, then knead). Add 1 cup more flour and knead in to the mixture. Add another 1/3-1/2 cup of flour and knead in. Add the fruit mixture to the dough, together with about 1/4 cup of flour and mix until combined. Remove dough to a floured counter. Continue adding flour in small increments, kneading in, until you have a moist, but not sticky dough.
  • Remove dough to a greased bowl. Cover tightly with plastic wrap and set in a warm place to rise until almost doubled, about 2 hours.
  • Remove dough to a floured surface and divide into two equal pieces. Roll each piece of dough into a rectangle about 8-inches wide x 12-14 inches long. Starting from the 8-inch side, roll the dough up jelly-roll style. Pinch the seams together and place into a greased 8 1/2 x 4-inch loaf pan with the seam side down. Repeat with the other piece of dough into a second greased loaf pan.
  • Brush the tops of the dough with a little vegetable oil (or spray with cooking spray) and cover pans with plastic wrap. Allow to rise until doubled, about 1 1/2 - 2 hours.
  • Preheat oven to 350F. (not fan assisted).
  • When loaves are ready, place into preheated oven and bake for 40-45 minutes, or until a thermometer inserted in the centre of the loaf registers about 195F. (If top of loaf looks like it may over-brown, loosely cover the top with a sheet of aluminum foil for the last part of baking).
  • Remove loaf from pans to cool completely on a cooling rack.
  • For the icing: Add icing sugar to a small bowl. Add 2 Tbsp of milk and stir to combine. Continue adding milk in very small increments, until you have an icing that is not so thick that it's spreadable, but just thin enough to drop off a spoon in a stream. Spoon icing down the centre of the loaf, gently coaxing it towards the edges slightly, so that it move across the top and down the sides a bit. Allow to set-up before slicing bread. (Once set, you can freeze without messing it up).

Nutrition Facts : Calories 192 kcal, Carbohydrate 37 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 198 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

CHOP SUEY - CHICKEN STIR FRY



Chop Suey - Chicken Stir Fry image

Recipe video above. The essential ingredient for a great Chop Suey sauce is Chinese cooking wine. All Chinese restaurants use it! See notes for subs if you can't get your hands on it. Veggie loaded, light on the meat, this is healthy and adaptable to whatever you've got in your fridge!

Provided by Nagi

Categories     Mains     Stir Fry

Time 14m

Number Of Ingredients 16

180g (6oz ) chicken breast (, thinly sliced)
1/2 tsp baking soda / bi-carb ((optional, Note 1))
1 tbsp cornflour / corn starch
1 1/2 tbsp light soy sauce (, or all purpose soy(Note 3))
1 tbsp Oyster Sauce ((Note 4))
1 tbsp Chinese Cooking Wine (OR Mirin (Note 5))
1/2 tsp sesame oil ((optional))
Dash of white pepper ((or black))
3/4 cup (185 ml) water
1 1/2 tbsp vegetable oil ((or other cooking oil))
2 garlic cloves (, finely chopped)
1/2 onion (, sliced (white, brown, yellow))
5 - 6 stems choy sum ((or other Asian greens))
1 medium carrot
1/2 cup sliced mushrooms ((shiitake is authentic, but any will do))
1 cup bean sprouts

Steps:

  • Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can get too tender). Rinse well, pat excess water with paper towels, set aside (see video).
  • Sauce: Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir.
  • Chop choy sum: Trim end off choy sum. Then cut into 7cm (3") pieces. Separate stems from leaves.
  • Chop carrot - Peel then cut into 3cm (1.3") pieces. Then slice the pieces thinly.
  • Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt.
  • Add chicken, cook for 1 minute until the surface changes from pink to white.
  • Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.
  • Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.
  • Serve immediately with rice (for low carb, low cal option, try Cauliflower Rice!)

Nutrition Facts : ServingSize 618 g, Calories 298 kcal, Carbohydrate 18 g, Protein 25 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 1112 mg, Fiber 4 g, Sugar 5 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

CHICKEN CHOP SUEY



Chicken Chop Suey image

Chop suey has always been my favorite dish at Chinese restaurants, and after several tries I've managed to come up with this dish that tastes very similar to the chop suey at my favorite Chinese restaurant. There is a lot of chopping, but it's well worth the effort. The prep time depends on how quickly you can chop. We like it with vegetable fried rice or honey-garlic spare ribs.

Provided by PICCADILLIAN

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 15

1 teaspoon olive oil, divided
4 boneless, skinless chicken thighs, cut into small pieces
1 large green bell pepper, cut into strips
1 large onion, sliced
1 cup thinly sliced celery
½ cup thinly sliced carrots
¾ cup boiling water
1 tablespoon soy sauce
1 cube chicken bouillon
½ teaspoon salt
½ teaspoon white sugar
2 cups bok choy, thinly sliced
1 ½ cups bean sprouts
2 teaspoons water
1 ½ teaspoons cornstarch

Steps:

  • Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
  • Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
  • Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
  • Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 11.9 g, Cholesterol 70.5 mg, Fat 9.7 g, Fiber 3.2 g, Protein 22 g, SaturatedFat 2.5 g, Sodium 932.3 mg, Sugar 5.8 g

CHICKEN CHOP SUEY



Chicken Chop Suey image

Chicken Chop Suey is full of veggies and juicy chicken, with an Asian-inspired sauce!

Provided by Holly Nilsson

Categories     Chicken     Dinner     Entree     Lunch     Main Course

Time 37m

Number Of Ingredients 14

2 tablespoons vegetable oil (divided)
½ pound chicken breast (about 1 large or 2 small)
1 tablespoon cornstarch
1 cup onion (sliced)
⅔ cup celery (diced)
⅔ cup carrot (sliced)
1 clove garlic (minced)
2 cups bean sprouts (fresh )
1 ¼ cup chicken broth
¼ cup cold water
1 ½ tablespoons cornstarch
1 ½ tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon sesame oil

Steps:

  • Slice chicken breasts into ¼" strips. Toss with cornstarch and set aside preparing the vegetables.
  • Heat 1 tablespoon oil over medium-high heat and cook chicken in batches until no pink remains. Remove from the pan and set aside in a bowl to keep warm.
  • Heat remaining tablespoon of oil in the same pan and add onion, carrot, celery, and garlic. Cook 4-5 minutes or until softened. Stir in bean sprouts and cook 1 minute more.
  • Combine sauce ingredients and add to the vegetable mixture along with the chicken. Simmer for 2-3 minutes, or until chicken is heated through and sauce is thickened.
  • Serve with noodles or rice.

Nutrition Facts : Calories 209 kcal, Carbohydrate 16 g, Protein 15 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 746 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

CANADIAN STYLE CHOP SUEY RECIPE



Canadian Style Chop Suey Recipe image

Unlike your traditional chop suey dish, this Canadian-style version makes use of pasta tossed with mushrooms, Italian sausages, tomatoes, and bell peppers.

Provided by Nora Ray

Categories     Pasta Recipes

Time 20m

Yield 4

Number Of Ingredients 6

2 cups elbow macaroni
1 diced onion
1 diced green bell pepper
1 lb ground Italian sausage
4½ oz drained mushrooms
14 oz 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 for 5 minutes. Serve.

Nutrition Facts : Carbohydrate 48.69g, Cholesterol 86.18mg, Fat 36.76g, Fiber 4.91g, Protein 25.37g, SaturatedFat 13.01g, ServingSize 4.00, Sodium 949.91mg, Sugar 0.00, UnsaturatedFat 16.40g

AMERICAN CHOP SUEY, ITALIAN STYLE



American Chop Suey, Italian Style image

American Chop Suey with a chunky meat sauce, garlic, oregano and lots of flavor. Not bland like Mom used to make, but simple enough that my whole family gobbles it up. Very quick and easy to make for a great weeknight dinner. Add salad and bread, good to go. A healthy sprinkling of GOOD parmesan cheese is a must!

Provided by Mom67

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb lean ground beef
1 small onion, finely diced
3 garlic cloves, crushed
1 (28 ounce) can pastene ground peeled tomatoes (NO substitutes)
1/2 cup water
2 teaspoons dried oregano
1 teaspoon dried basil
3 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 lb uncooked elbow macaroni
parmesan cheese

Steps:

  • In large skillet over medium-high heat, brown ground beef with onion and 1 clove garlic; drain.
  • Add oregano, basil, salt, pepper, and rest of garlic; mix into beef. Return to heat, add tomatoes, water and sugar, stir to mix well. Heat till slightly bubbly, then cover and reduce heat to low. Simmer for 30-60 minutes, stirring occasionally.
  • Meanwhile, cook elbows according to package directions.
  • Mix drained elbows into sauce in skillet and sprinkle generously with a good quality parmesan cheese.

CANADIAN CHOP SUEY



Canadian Chop Suey image

Some people call this dish "American Chop Suey" some call it "Goulash"- this one is "Canadian". It's got all the traditional ingredients except that it is made using quality sausage links or ground sausage instead of ground beef.

Provided by Lindsey Mahan

Categories     Pasta

Time 40m

Number Of Ingredients 5

2 c elbow macaroni
1 onion, diced
1 red bell pepper, diced
1 can(s) stewed tomatoes
1 lb quality italian sausage (i use sweet)

Steps:

  • 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente. Drain.
  • 2. In same pot, saute onion and pepper over medium heat until softened. Remove from pan.
  • 3. In same pot, cook sausage until browned. Drain.
  • 4. Combine onions & peppers, pasta, sausage, and stewed tomatoes and heat through. We like to put Parmesan cheese on top too.

FRENCH-CANADIAN CHOP SUEY



FRENCH-CANADIAN CHOP SUEY image

Number Of Ingredients 5

2 lbs hamburg (or 1 hamburg & 1 ground pork)
1 pkg celery,sliced
4 med. onions
Soy sauce and black pepper to taste
2 bags bean sprouts

Steps:

  • Brown meat - drain some fat. Add celery & onions -- cook a little bit, add water and soy sauce, cover and simmer until soft. Add bean sprouts and cook to desired tenderness. Serve over hamburg rolls or with rice -- as desired!

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