Divine Chop Suey
17534 38ave V6C 2W6 Vancouver, BC, Canada

the home of many early Chinese immigrants to the U.S. This "became the infamous ‘chop suey’ of third-string Chinese restaurants in the western world, but it began life as a good if humble dish among the specialist vegetable farmers of the area. At the end of the day, they would stir-fry the small shoots, thinnings, and unsold vegetables The long list of colorful and conflicting stories about the origin of chop suey is, in the words of the food historian Alan Davidson, a prime example of culinary mytho

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"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"

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