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Chop suey (usually pronounced / ˈ tʃ ɒ p ˈ s uː i /) 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.
American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China. History Theodore Wores, 1884, Chinese Restaurant, oil on canvas, 83 x 56 cm, Crocker Art Museum, Sacramento Chinese immigrants arrived in ...
Main ingredients White bread , egg foo young patty, pickle slices, white onion , mayonnaise , lettuce , tomatoes The St. Paul sandwich can be found in many Chinese American restaurants in St. Louis , Missouri , as well as in other cities in Missouri, including Columbia , Jefferson City , and Springfield .
Nancy Fong gathers ingredients during a crowded lunch service at the Chicago Cafe. ... General Tso’s chicken, beef with broccoli (broccoli is originally an Italian vegetable), chop suey, egg ...
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Subgum or sub gum (simplified Chinese: 什 锦; traditional Chinese: 什 錦; pinyin: shí jǐn; Jyutping: sap 6 gam 2; lit. 'ten brocades', metaphorically "numerous and varied") is a type of Chinese dish in which one or more meats or seafood are mixed with vegetables and sometimes also noodles, rice, or soup.
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Pepper chicken — Same as pepper steak but with chicken. Chicken and broccoli — Chicken and broccoli in soy sauce-based brown sauce. Sweet and sour chicken; Fried chicken — Deep-fried breaded chicken that is very popular and inexpensive. Chow mein; Chop suey; Fried rice [3] [4] Egg rolls; Tostones
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