📣 ANNOUNCEMENT 📣 - We’ve launched our RUclips Membership Plan! bit.ly/sowmembers Memberships start from just 99p per month, and include access to a whole load of exclusive content; including Q&As, School of Wok badges and emojis, membership recipes, and more!
you probably dont care at all but does any of you know of a method to get back into an instagram account?? I was stupid forgot the account password. I would appreciate any tips you can offer me.
@Kaleb Alessandro Thanks so much for your reply. I got to the site on google and im trying it out now. Seems to take quite some time so I will reply here later with my results.
@@sp10sn my friends were laughing when i told them the song's title to our language. Cause they say "chop suey" sounded cool. When i told them that "chop suey" was a dish and told them what dish it is in our language. Then they laugh after checking if it really the truth.
Perfect. I really appreciate the expertise in knowing when to add each veggie, or blanch then add. So many fail in this area, and over cook. Also appreciate the diagonale cut lesson.
Yummy, as usual!! I forgot about that recipe, I'll do it tomorrow (I'm French/American and living in Dallas). I'm so addicted to your wonderful recipes! Thanks!! :-)
Thanks. Made it tonight it was the first time I made a moderately successful Asian dish that tasted somewhat like I eat in restaurant. I could taste the sesame which b4 I never could.
I guess you can put what you want in chop suey, but the well known is- a bit of shallot or sliced onion, some diced garlic, (optional thin sliced carrot), scallion, -chicken/beef/shrimp/ - your choice of protein, bean sprout, sometimes chinese cabbage, but I have never seen asparagus! corn or potato starch slurry, oyster sauce, soya sauce, sometimes hoisin, chicken broth, pinch of salt, white pepper, sometimes palm sugar, sometimes a few drops of chinese wine, the basic recipe
I just discovered this channel and now I'm crazy about it! Just did this chopsuey recipe for dinner, and everybody loved it! Tons of love from Uruguay ! 😍😋🍲❤
"... why not use it up?" YES! Subscribed, man. More cooking like this and less internet style of having the correct number of grams of precisely the right ingredients. Chop suey lends itself to the style, for sure, but appreciate you making the point.
I love it when he started with: “…chop suey. I have no idea what it is.” Honestly people in east Asia don’t grow up with this food, there’s some similarity to typical stir fry veggies and meat, but it’s not called Chop Suey
My mom used to make this when my parents were still married in thec70s! LOL A,she liked those baby corn. A former friend, lol friend loved it. I want to make it for her birthday.
I made this but marinated the chicken with about 3 tbs of minced ginger and added 3 fat, minced cloves of garlic after the chicken and it came out great
this recipe looks good but most of the restaurants in america that made chop suey/chow mein did it in a much simpler way.. they would stir-fry everything starting off with the meat, remove it from the wok then stir-fry everything else starting with the longest-cooking vegetables and finishing with the shortest-cooking vegetables, add the meat back in along with some stock, and thicken it with a corn starch/corn flour and water mixture until it was quite thick with a lot of sauce, then serve it over rice as chop suey or over crispy fried noodles as chow mein. so basically a meat and vegetable stir-fry in a thick sauce served over 2 different bases with 2 names for the same dish. few restaurants still make it, modern chow mein is lo mein, stir-fried meat and vegetable with lots of soft boiled noodle. chop suey is pretty much extinct unless you ask for it in the right restaurants.
We have the similar dish here in Indonesia called Cap Cay. Two version came with it, with the broth one and the stir fry one. Actually Capcay invented by the Chinese, but here in Indonesia we use any veggies we had in store but usually we use carrot, broccoli/cauliflower, baby corn, nappa cabbage, bok coy, green bean and others. But we use some cloves of garlic and bit chopped gonger to infuse the flavour. Some people use few dash of fish sause into it. It's a healthy and everyday food in Indonesia. Sometimes we shared the same things with different name in asia right?
I learned a lot from your channel. We have our own version of the chopsuey back home but it is kind of similar. You are one of my inspirations in doing some recipes in my own channel. More power to you.
how to make delicious chop suey: step one, wake up. step two, grab a brush and put a little make up. Step three, hide the scars to fade away the shakeup.
I have never easten Chop Suey. I thought it was an American invention of how they thought Chinese food was. I understood the Chop Suey literally means Copped up bits and pieces. You made it look good. Thank you.
Very different from traditional American version. Think pork, onions, celery, molasses, soy sauce, optional mushrooms and bean sprouts. Served on rice.
Chop suey for me growing up was my parents opening a can of chop suey mix, heating it, and serving it on top of some steamed rice with soy sauce and those crispy sticks out of a can. This looks much tastier :)
Chop suey was “invented “ in California in the 1800’s many Chinese came over to the US to work on the railroads. They started restaurants to feed the workers and the non Chinese took a liking to them as is was cheap food. The cooks used veg to keep it cheap and cater to western palates the American version was popular in the 1950’s and 60’s. But has fallen out of favor. My mother used to make it and I remember it being very celery forward and included sprouts and fried noddles in a can. Very exotic for the time
Have similar memories of our local Chinese restaurant. If we went into a different neighborhood, the chop suey was different yet recognizable. Also, I remember that the local restaurants made their chop suey with a whiteish sauce that was usually thinner than the white sauce with the Moo Goo gaipan [ spelling ]. And I agree with the last statement that Chinese cooking was the exotic cooking in the 50's and 60's. And along came Hawaiian style and Tiki restaurants and bars. That is another story.
@@SchoolofWok Is by us same if buy in super market Asian prefix dishes as top seal of week than we get meal Germans would think Asian would cook. But these dishes are real Asian how live in Germany form home unknown. Mean the put thinks together that possibly from two different Countries. Like would south English with Scottish or Irish things together.
It's funny, when Jeremy said "I have no idea what it is." My thought was "Me too, Jeremy." Chinese American here and I literally had no idea WTF chop suey was and still never tried eating it before. It was only a few years ago I even realized what it was because I've never been to a restaurant or went to someone's house whoever served it. To be honest it kind of looks like every other stir fried dish my family makes and eats.
In the 50's and 60's virtually every restaurant in San Francisco's Chinatown had a sign out advertising chop suey. Now it's gone! I don't see it anywhere.
Had you added some noodles this could also be a new invention of chicken noodle soup with fried veggies. That sauce had no consistency and just drained down to the plate. A no no in Chinese cuisine but loved by the French.
Hey! Love the videos! Just curious....what kind of cook top are you using? It looks like a flat electric range but with a dip in it for wok to fit. Trying to find something similar. Thanks!
@@SchoolofWok well I'm having to get an electric wok because although I have a very nice radiant cooktop electric in this case it can't go and handle a regular wok so I'm having to get an electric wok but that's okay electric ones are good my mom and dad had one for the longest time although theirs was West Bend mine is going to be a nice Oster one. And mine will be non-stick so I won't have to go through the hassle of seasoning the thing.
The take away near me has chop suey but it's mainly meat/chicken beansprouts, mushrooms n a gorgeous light sauce. Chow me in without noodles I've always thought
Chop suey was a dish invented by Chinese immigrants in America that were trying to use up any leftover ingredients. It actually translates to "odds and ends" - Lee
@@SchoolofWok We put more varieties of vegetables like peas, cauliflower, broccoli, cabbage, etc or whatever veggies you have. Sometimes we put miki noodles. But the oyster sauce is always there. 🙂
Really enjoy your videos cant wait to start cooking. Could u make a video about all the chinse staple** ingredience that I should always have to make most of your recipes??
@@SchoolofWok What I meant was the main ingredients that you should always have in your cupboard like soy sos, oyster sauce etc. The ones that you use the most and are versatile in most recipes. 😂 I'm sorry about the confusion.
I love how ppl are just here because of system of a down but they have so little braincells they didn't even understand that chop suey was actually food to begin with
Probably introduced by Fujian immigrants or Filipino immigrants. If by Filipino immigrants, it is definitely from Fujian Chinese since Filipino Chinese are predominantly from Fujian. And this style of cooking is not Malay.
The US has a history of excluding Chinese immigrants. In order to survive, Chinese immigrants resorted to cooking Chinese food suitable to American tastes, and Chop Suey was one of them.
well yes, but it was also born out of the fact that traditional chinese ingredients and vegetables didn't exist here. traditional chinese don't eat a lot of beef, but beef was the least expensive meat in the us so it became a popular thing in chinese restaurants. same thing with broccoli, really common here but non-existent in china, china has something they call broccoli but it is a completely different vegetable.
You're damn right it's important I'm getting a wok sometime today or tonight ordered it off of Amazon but then you can get a lot of great stuff on Amazon heck you can get pretty much anything.
@@SchoolofWok I think it's the sizzling sound from the wok and not your actual voice! It recognizes 'my voice' exactly just after the sizzling. Thanks for the great videos, I've really learned a lot! 👍
📣 ANNOUNCEMENT 📣 - We’ve launched our RUclips Membership Plan! bit.ly/sowmembers
Memberships start from just 99p per month, and include access to a whole load of exclusive content; including Q&As, School of Wok badges and emojis, membership recipes, and more!
you probably dont care at all but does any of you know of a method to get back into an instagram account??
I was stupid forgot the account password. I would appreciate any tips you can offer me.
@Nicholas Wesson instablaster ;)
@Kaleb Alessandro Thanks so much for your reply. I got to the site on google and im trying it out now.
Seems to take quite some time so I will reply here later with my results.
@Kaleb Alessandro It did the trick and I now got access to my account again. I'm so happy!
Thank you so much you saved my account !
@Nicholas Wesson glad I could help =)
System Of A Down brought me here.
Same here
Same
No lies told 😂😂
You are not alone
Trust in my self-righteous stir fry
Step 1: wake up
Step 2: grab a brush and put a little make up
Step 3: hide the scars to fade away the shake up
Step 4: why did you put your keys under the table
(You wanted to)
I don’t think you trust
In
HE WANTED TO! \m/
I see you're a man of culture as well
🤣🤣
The most important step to making Chop Suey is...
TABLE!!!
So This is "Angel deserve to die" dish :P
Only system of a down fans understand 🤘
Angels deserve to fry - Lee
@@SchoolofWok Fantastic answer!
Step 1:WAKE UP
System of a Down told me to said so.
I'm honestly surprised there's not more SOAD references - Lee
I like S.O.A.D. 🎶
I have no idea what is chop suey 🤷
Well now you know! - Lee
I know toxicity 🤣,but now im falling with this food🤤
wake up!
cut the meat and veggies from the table!
fry them and give a little shake-up!
use the sauce you made to marinate em!
Didn't know 'chop suey' was actually a dish
The song must have been very confusing.
They actually eat chop suey in the music vid at some point lul
@@sp10sn my friends were laughing when i told them the song's title to our language. Cause they say "chop suey" sounded cool. When i told them that "chop suey" was a dish and told them what dish it is in our language. Then they laugh after checking if it really the truth.
Same
Chow Mein vs. Chop Suey
Perfect. I really appreciate the expertise in knowing when to add each veggie, or blanch then add. So many fail in this area, and over cook. Also appreciate the diagonale cut lesson.
firstly, I am really surprised there aren't that mush S.O.A.D related comments.
secondly, that dish looks very yummy
There's been quite a few!
check now
Just tried this tonight and it was delicious, thanks Jeremy!
My style of cooking, what ever is left in the fridge.
More importantly, nice and quick and tasty.
Basically what chop suey is! - Lee
@@SchoolofWok can we blanch bell peppers?
I cry when angels deserve to FRYYYYYYYYYYYYYYYYYYYYY
This is the perfect recipe for after you wake up and put on a little makeup
I cry when angels deserve to die
I was just tryna find soad but found this instead
There will be a lot of people unfamiliar with System of a Down who are rather confused by the references in the comments lol
Their loss, I guess! - Lee
Thanks for doing this dish! Will bring back memories from my childhood for sure!
Glad to hear it! - Lee
Very nicely done.. 👌
I really like your walk through when you cook 😉 nicely explained keep up the good job
Yummy, as usual!! I forgot about that recipe, I'll do it tomorrow (I'm French/American and living in Dallas). I'm so addicted to your wonderful recipes! Thanks!! :-)
Thank you! - Lee
Thanks. Made it tonight it was the first time I made a moderately successful Asian dish that tasted somewhat like I eat in restaurant. I could taste the sesame which b4 I never could.
Glad you enjoyed it! - Chris
first time i've seen the carrots being blanched. great idea. they do take time to cook, even in a stir fry.
Thank you. Sauce Oyster, rice vinegar, and light soy sauce.
Why have you forsaken me?
In your eyes forsaken me
In your thoughts forsaken me
In your heart forsaken me, oh
Looks delicious, thank you for explaining each step. Made for lunch and tasted soo good.
Your tips and instruction are very Digestible and very Appreciated. Thx
Thank you! - Lee
Awesome! Thanks a lot!! Do you use roasted sesame oil?
Looks delicious!
Thanks jeremy i appreciate your hard work and share😎🤞
Another delicious dish. Had this last night. Family loved it. Thank you for the great content. I look forward to making more of your recipes 😊.
Excellent, glad you enjoyed it! - Lee
I guess you can put what you want in chop suey,
but the well known is-
a bit of shallot or sliced onion, some diced garlic,
(optional thin sliced carrot), scallion, -chicken/beef/shrimp/ - your choice of protein, bean sprout, sometimes chinese cabbage, but I have never seen asparagus!
corn or potato starch slurry, oyster sauce, soya sauce, sometimes hoisin, chicken broth, pinch of salt, white pepper, sometimes palm sugar, sometimes a few drops of chinese wine, the basic recipe
I just discovered this channel and now I'm crazy about it! Just did this chopsuey recipe for dinner, and everybody loved it! Tons of love from Uruguay ! 😍😋🍲❤
Glad you liked it!
"... why not use it up?" YES! Subscribed, man. More cooking like this and less internet style of having the correct number of grams of precisely the right ingredients. Chop suey lends itself to the style, for sure, but appreciate you making the point.
Awesome, thank you!
Thanks for the blanching tip! I want some green chop sticks now. lol
It's a good way to keep the veg crunchy! - Lee
I love it when he started with: “…chop suey. I have no idea what it is.” Honestly people in east Asia don’t grow up with this food, there’s some similarity to typical stir fry veggies and meat, but it’s not called Chop Suey
Alguien puede poner los ingredientes x favor y la instrucciones rn espsñol xfis gracias 😢
My mom used to make this when my parents were still married in thec70s! LOL A,she liked those baby corn. A former friend, lol friend loved it. I want to make it for her birthday.
I made this but marinated the chicken with about 3 tbs of minced ginger and added 3 fat, minced cloves of garlic after the chicken and it came out great
Sounds great! - Lee
this recipe looks good but most of the restaurants in america that made chop suey/chow mein did it in a much simpler way.. they would stir-fry everything starting off with the meat, remove it from the wok then stir-fry everything else starting with the longest-cooking vegetables and finishing with the shortest-cooking vegetables, add the meat back in along with some stock, and thicken it with a corn starch/corn flour and water mixture until it was quite thick with a lot of sauce, then serve it over rice as chop suey or over crispy fried noodles as chow mein. so basically a meat and vegetable stir-fry in a thick sauce served over 2 different bases with 2 names for the same dish. few restaurants still make it, modern chow mein is lo mein, stir-fried meat and vegetable with lots of soft boiled noodle. chop suey is pretty much extinct unless you ask for it in the right restaurants.
We have the similar dish here in Indonesia called Cap Cay. Two version came with it, with the broth one and the stir fry one. Actually Capcay invented by the Chinese, but here in Indonesia we use any veggies we had in store but usually we use carrot, broccoli/cauliflower, baby corn, nappa cabbage, bok coy, green bean and others. But we use some cloves of garlic and bit chopped gonger to infuse the flavour. Some people use few dash of fish sause into it. It's a healthy and everyday food in Indonesia. Sometimes we shared the same things with different name in asia right?
I learned a lot from your channel. We have our own version of the chopsuey back home but it is kind of similar. You are one of my inspirations in doing some recipes in my own channel. More power to you.
Glad to hear it! - Lee
@@SchoolofWok Thank you for acknowledging me. I love cooking with the wok now actually.
You're Wok skills are great!. I'd like to ad a bit of fresh ginger in my Chop Suey and some water chesnuts!
Sounds like a great addition! - Lee
Just sharing this with my gf: another fantastic job, chef Jeremy!
Excellent! Glad you enjoyed it! - Lee
never lose your sizzle guys
You know it! - Lee
how to make delicious chop suey: step one, wake up. step two, grab a brush and put a little make up. Step three, hide the scars to fade away the shakeup.
coming for system of a down, stay for the recipe
I have never easten Chop Suey. I thought it was an American invention of how they thought Chinese food was. I understood the Chop Suey literally means Copped up bits and pieces. You made it look good. Thank you.
That's exactly what chop suey is! It was made by Chinese people in the US as a way to basically use up leftovers - Lee
Very different from traditional American version. Think pork, onions, celery, molasses, soy sauce, optional mushrooms and bean sprouts. Served on rice.
W A K E U P
Grab a brush a put a little make up
I like eating Chop Suey but I also like to listen Chop Suey.
Tried it, loved it!!! ❤️
Glad you liked it! -Lee
Chop suey for me growing up was my parents opening a can of chop suey mix, heating it, and serving it on top of some steamed rice with soy sauce and those crispy sticks out of a can. This looks much tastier :)
That sounds traumatising! - Lee
School of Wok absolutely!
La Choy! Lol!
Chun King vs. La Choy
Which was more awful?
Hey what wok do you use? Mine always end up rusty.
We use our own School of Wok woks. Check out our videos on wok maintenance if yours keep going rusty! - Lee
You must not use it enough. Keep it oiled.
RIP forgotten soldier baby corn 3:30
Chop suey was “invented “ in California in the 1800’s many Chinese came over to the US to work on the railroads. They started restaurants to feed the workers and the non Chinese took a liking to them as is was cheap food. The cooks used veg to keep it cheap and cater to western palates the American version was popular in the 1950’s and 60’s. But has fallen out of favor. My mother used to make it and I remember it being very celery forward and included sprouts and fried noddles in a can. Very exotic for the time
Have similar memories of our local Chinese restaurant. If we went into a different neighborhood, the chop suey was different yet recognizable. Also, I remember that the local restaurants made their chop suey with a whiteish sauce that was usually thinner than the white sauce with the Moo Goo gaipan [ spelling ]. And I agree with the last statement that Chinese cooking was the exotic cooking in the 50's and 60's. And along came Hawaiian style and Tiki restaurants and bars. That is another story.
Thanks for the information! - Lee
@@SchoolofWok Is by us same if buy in super market Asian prefix dishes as top seal of week than we get meal Germans would think Asian would cook. But these dishes are real Asian how live in Germany form home unknown. Mean the put thinks together that possibly from two different Countries. Like would south English with Scottish or Irish things together.
It's funny, when Jeremy said "I have no idea what it is." My thought was "Me too, Jeremy." Chinese American here and I literally had no idea WTF chop suey was and still never tried eating it before. It was only a few years ago I even realized what it was because I've never been to a restaurant or went to someone's house whoever served it. To be honest it kind of looks like every other stir fried dish my family makes and eats.
In the 50's and 60's virtually every restaurant in San Francisco's Chinatown had a sign out advertising chop suey.
Now it's gone! I don't see it anywhere.
Awesome! thank you.
Looks delicious !, 😊
Cheap and tasty chop suey
Don’t forget the bamboo shoots and water chestnuts. Yum!
Had you added some noodles this could also be a new invention of chicken noodle soup with fried veggies. That sauce had no consistency and just drained down to the plate. A no no in Chinese cuisine but loved by the French.
It's usually served with rice, so the rice can soak up the sauce - Lee
Love making chop suey! MMM! Yum!
What a banging Dish! Top man
Hey! Love the videos! Just curious....what kind of cook top are you using? It looks like a flat electric range but with a dip in it for wok to fit. Trying to find something similar. Thanks!
We're using a Neff gas hob here, which has a ring that fits a wok! - Lee
@@SchoolofWok well I'm having to get an electric wok because although I have a very nice radiant cooktop electric in this case it can't go and handle a regular wok so I'm having to get an electric wok but that's okay electric ones are good my mom and dad had one for the longest time although theirs was West Bend mine is going to be a nice Oster one. And mine will be non-stick so I won't have to go through the hassle of seasoning the thing.
Ball game’s in the refrigerator
Light are out
Door is closed
BUTTER’S GETTING HARD!
WHAT A SPLENDID PIE
PIZZA PIZZA PIE
EVERY MINUTE
EVERY SECOND
BUY, BUY, BUY, BUY, BUY!
The take away near me has chop suey but it's mainly meat/chicken beansprouts, mushrooms n a gorgeous light sauce. Chow me in without noodles I've always thought
Chop suey was a dish invented by Chinese immigrants in America that were trying to use up any leftover ingredients. It actually translates to "odds and ends" - Lee
Is corn flour corn starch
this recipe made me wake up and put a little make-up.
If it's me, mushrooms and bean sprouts should go.Replace them instead with Snow Peas, nappa cabbage and fresh boiled quail eggs. - more nutritious.
That's the great thing about this, you can literally use anything you want! - Lee
Looks amazing.
Thank you! - Lee
This dish is very common here in Philippines. ☺️
Is it similar to how we made our version? - Lee
@@SchoolofWok We put more varieties of vegetables like peas, cauliflower, broccoli, cabbage, etc or whatever veggies you have. Sometimes we put miki noodles. But the oyster sauce is always there. 🙂
You are wonderful! I love your recipes. Greetings from Germany!!
Thank you! - Lee
The recepies are really amazing thank you for sharing them.
you should get a bigger mixing bowl for mixing the chicken
this guy got a brush marinated the chicken and of course he didn't forget the keys up on the table!
Angels deserve to fry! - Lee
All this time I thought chop suey is a Chinese dish 😬 my mom used to cooked that when we were young😸
It was invented by Chinese people in the US! - Lee
The way I was taught to make chop suey is more like a stew, and I was taught how to make it by a Chinese person.
Interesting! Chop suey is basically a dish to use up leftovers! - Lee
WAKE UP 🗣️
Really enjoy your videos cant wait to start cooking. Could u make a video about all the chinse staple** ingredience that I should always have to make most of your recipes??
Thanks! I'm not sure what you mean about Chinese stable ingredients? Could you elaborate? - Lee
@@SchoolofWok What I meant was the main ingredients that you should always have in your cupboard like soy sos, oyster sauce etc. The ones that you use the most and are versatile in most recipes. 😂 I'm sorry about the confusion.
lived in the US all my life, never had it, almost every place offers it but never had it
You should try our version! - Lee
I love how ppl are just here because of system of a down but they have so little braincells they didn't even understand that chop suey was actually food to begin with
Yo, you make the best recipes. And so easy to follow. Chur bro!
Thanks! - Lee
Probably introduced by Fujian immigrants or Filipino immigrants. If by Filipino immigrants, it is definitely from Fujian Chinese since Filipino Chinese are predominantly from Fujian. And this style of cooking is not Malay.
good job on the wok skills.
The US has a history of excluding Chinese immigrants. In order to survive, Chinese immigrants resorted to cooking Chinese food suitable to American tastes, and Chop Suey was one of them.
well yes, but it was also born out of the fact that traditional chinese ingredients and vegetables didn't exist here. traditional chinese don't eat a lot of beef, but beef was the least expensive meat in the us so it became a popular thing in chinese restaurants. same thing with broccoli, really common here but non-existent in china, china has something they call broccoli but it is a completely different vegetable.
Very nice! But why no onion slices in it? Makes for a really nice taste.
Make sure before you leave the kitchen not to leave your keys on the table ( just incase you wanted to)
One need not use any unhealthy oil (or meat) to stir fry!
I can almost smell it from here... Yummy
Wok is also important part to cook a delicious food
You're damn right it's important I'm getting a wok sometime today or tonight ordered it off of Amazon but then you can get a lot of great stuff on Amazon heck you can get pretty much anything.
5:28 activates Siri on my phone - every time!
I wonder why? - Lee
@@SchoolofWok I think it's the sizzling sound from the wok and not your actual voice! It recognizes 'my voice' exactly just after the sizzling. Thanks for the great videos, I've really learned a lot! 👍
thank you for not ruining the video with annoying background 'music.'
Looks amazing! 😊
Thanks! - Lee
Hi please tell me about the material of this because I wanna it.
No matter what, it's impossible to recreate that hole-in-the-wall Chinese restaurant taste at home.
Genial deberían colocar subtítulos en españolas
Lovely!
Thanks! - Lee