According to one culinary historian, chop suey had its greatest numbers of fans in three large cities--San Francisco, Chicago and New York--during the early years of this century. It was eaten in restaurants and cooked at home.
After this, cooks all over the country took to chop suey. From the 1920s on, through several decades, recipes for the dish abounded.
Now we think it is time to revive it. In doing so we took an old-time popular recipe and updated it. We used fresh bean sprouts and fresh mushrooms instead of the canned varieties and fresh ginger root instead of ground ginger root. Great improvements. CHOP SUEY
1 to 1 1/4 cups fresh mung bean sprouts (about 2 ounces)
1 1/2 tablespoons corn oil
1/2 cup slivered (matchstick size) pared carrots
1/2 cup thinly sliced celery
1/2 cup thinly sliced mushrooms
1/4 cup thinly sliced scallion
1/2 teaspoon finely chopped ginger root