chop suey
English edit
Etymology edit
From Cantonese 雜碎/杂碎 (zaap6 seoi3, “mixed and broken”).
Noun edit
chop suey (countable and uncountable, plural chop sueys)
- (US, Philippines) A stir-fried vegetable dish, served with pieces of beef or pork in a semi-thick sauce, and often soy sauce.
- (Canada and Britain) Steamed bean sprouts served in a semi-thick sauce, and mixed with a choice of meat and/or vegetables.
- 2011, Clarissa Dickson Wright, A History of English Food, London: Random House Books, →ISBN, page 455:
- To someone who had spent part of their youth visiting a grandmother in Singapore, a lot of the food they served didn’t seem particularly Chinese to me: the flavour of chop suey with its chicken or pork or prawns, or chow mein, or the omeletty foo yung, never seemed quite right.
Derived terms edit
Translations edit
Cantonese dish
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Portuguese edit
Noun edit
chop suey m (uncountable)
- chop suey (a Cantonese vegetable dish)