chop suey
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English
[edit]Etymology
[edit]From Cantonese 雜碎/杂碎 (zaap6 seoi3, “mixed and broken”).
Pronunciation
[edit]- (General American) IPA(key): /ˈtʃɒp ˈsuːi/, (rare) /ˈtsɒp ˈsuːi/
Audio (US): (file)
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 British) 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)
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