"Chop suey" is a standard North American Chinese dish containing a mix of vegetables and meat. It doesn't exist in China nor in the home cooking of most Chinese families. The words "chop suey" literally means "odds and ends" - translated into contemporary household language - whatever is in your fridge or pantry. So if you are expecting the traditional "Chop suey" in this recipe, you will be disappointed. But open your mind to experimenting with combining the varying textures and tastes from stuff left in your fridge, you will find it an amazing creative experience.
I started this "recipe" quite accidentally when I was preparing a lunch for myself. Not having had quinoa for more than a year, I decide to make some in a pot with soup stock in my fridge. In the following half an hour I added one after another bits and pieces of stuff I found in my fridge, quite randomly and serendipitously. This resulted in an interesting and colourful concoction which turns out to be quite tasty.
I offer up this "recipe" which is essentially just a guideline. It's up to you to put in whatever suits your fancy but always keeping in mind what kind of texture and taste it will produce for you and how the cooking time may vary.
Start with 1 1/2 cup soup stock, 3/4 cup quinoa. 1 small onion chopped. Sauté onion in a tablespoon of olive oil in a pot, then add soup stock and quinoa. Bring to a boil and simmer for about 15 minutes to cook.
Meanwhile in another pan, sauté half cup each of chopped green pepper and chopped red pepper, add 1/2 to 1 cup chopped king mushrooms with dash of wine. King mushrooms are great for texture as it doesn't overcook as easily as other kinds of mushrooms, but feel free to substitute, keeping in mind that overcooked mushrooms can become watery.
When the quinoa is almost cooked, add the peppers and mushrooms, half cup of frozen or canned corn. Add 3/4 cup cut up cooked pork or chicken (bbq pork, leftover chicken, turkey) if you are not a vegetarian. Add 3/4 cup canned black beans if you are not adding meat. Add 1/2 to 1 cup cubed tofu. Stir and cook for another five minutes. If mixture is watery, turn up the heat to reduce. It should be fairly dry when ready.
To cover all the grounds and balance out the meal, serve with some leafy green vegetables like spinach or broccoli, Chinese veggies like choy sum or pok choi.
Everything can be substituted. Quinoa can be substituted with rice but cooking time will be longer. I'm thinking cut up zucchini might be a good addition too. And I know Chop suey fans would probably want to use noodles. But it would be a completely different dish because noodles don't mix as well as quinoa or rice. So save that for another time! Happy creating!
