![]() Water - to make the sauce the right consistency.Soy Sauce - to flavor the sauce and add saltiness.Vegetable Broth - or water to make the sauce.Vegan Butter - or neutral-flavored oil.water chestnuts - highly recommended for a nice crunch!.Vegetables - your choice of any of the following.It's saucy, delicious, comfort food that the whole family will love!.This recipe is versatile and can be made with any vegetable.Lo Mein is also very similar, but the sauce is thinner and vegetables are always mixed with noodles. From what I can decipher, chop suey usually has a starch-thickened sauce and chow mein has a thinner soy sauce base. There are so many variations of these dishes it is hard to determine a major difference between chop suey and chow mein. Jump to:īoth of these dishes are Americanised meals inspired by Chinese-style cooking. You can make it different every time with whatever you have available. Vegan Chop Suey is a great meal for using up whatever vegetables that you have in the house. They're all a variation of vegetables cooked in a light brown sauce served over rice or noodles, or with the noodles mixed in. However, there are many ways to make vegetable chop suey or chow mein. We have always served it over crunchy chow mein noodles, so that is how I usually make it for my family and what is shown in the pictures. It's entirely possible that some restaurants started serving chop suey as chow mein simply because that's what customers knew it as.This was the one and only Asian-style dish that my mother ever made when I was a child and it was one of my favorite meals. It goes on to say that an Italian later marketed a type of canned chop suey as "chow mein" - what a mess lol. In many of these cases, this particular dish was served over rice and did not include noodles." "It is frequently confused with chop suey a dish incorrectly labeled as chow mein was sometimes served in American restaurants, drug store soda fountains, school cafeterias, senior citizens facilities, and military bases chow halls. Upon further research, Wikipedia seems to have some insight on the topic: Like another guy said it's very likely in places like the midwest "chow mein" got associated with chop suey at some point, and so it's possible to order chow mein and get that at many places, especially in more isolated regions. ![]() But you have to realize that it wasn't linguists transliterating these recipes for Chinese Americans across early America. Yes, 炒, the "chow" component of chow mein, means to stir fry. "Chow mein" is a transliteration of 炒面, chǎomiàn, which directly translates to 'fried noodles' in English. I really would love an answer to this mystery! What is happening? Why would a standard noodle dish have a totally unrelated noodleless alternative iteration at random Chinese food locations? Can anyone explain this discrepancy? He said that Chow Mein was not noodles, only Low Mein is noodles. On the phone, the clearly east Asian person told me that soup was Chow Mein. But the last two new Chinese places I have tried - one in Brooklyn one in Manhattan - have served a weird chicken veggie soup like thing. Chow Mein has always been stir fried noodles. But is there even Chow Mein? Are my memories of noodles just a pack of lies? All I want is to sate this Chow Mein craving. ![]()
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