Chop suey is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine, generally consisting of meat and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery, and bound in a starch-thickened sauce. It is typically served with rice, but can become the Chinese-American form of chow mein with the substitution of stir-fried noodles for rice.
Chop suey
Filipino chop suey, introduced during the American colonial period of the Philippines
Looking north on Grant Avenue in Chinatown, San Francisco (1952)
Far East Chop Suey restaurant in Little Tokyo, Los Angeles
American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China.
A Chinese American restaurant in the Hưng Yên province, Vietnam
Theodore Wores, 1884, Chinese Restaurant, oil on canvas, 83 x 56 cm, Crocker Art Museum, Sacramento
A Chinese buffet restaurant in the United States
Carryout Chinese food is commonly served in a paper carton with a wire bail, known as an oyster pail.