There seems to be a debate as to the historical and anthropological roots of the stir fried mixed vegetable dish that the world calls chop suey. Some say it is a Chinese American invention; others say that chop suey is an authentic Chinese dish that was brought to America by Chinese immigrants.
Even the exact definition of the dish varies. It is a mixed vegetable stir fry, no doubt, but what vegetables go into it? In practice, chop suey can be made with anything and everything. It can contain meat, it can be meatless, it can have eggs, it can be served with rice or on top of egg noodles.
I have a lot of chop suey recipes. And they keep growing because every time I cook chop suey, it’s a different version depending on what bits and pieces I can find in the fridge and the pantry. This is one of the simplest with carrot, bell peppers, cabbage, straw mushrooms and pork. An older version, published in July 1, 2003, with more vegetable variety, is on page two.