chop suey
(Canada, and, British) Steamed bean sprouts served in a semi-thick sauce, and mixed with a choice of meat and/or vegetables.
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Oh, I thought it was Chop Suey! by SOAD. I must have misheard. To be fair, I was standing pretty far away...
I heard Canada invented Chop Suey.
THIS Wednesday — 𝐓𝐇𝐄 𝐐𝐔𝐄𝐄𝐑 𝐀𝐆𝐄𝐍𝐃𝐀 returns to Chop Suey!!! Each month, a group of brave single queers takes the stage to compete in ridiculous games, answer mildly invasive questions, and attempt to char…
Definitions
(Canada, and, British) Steamed bean sprouts served in a semi-thick sauce, and mixed with a choice of meat and/or vegetables.
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 ome…
“Oh, I thought it was Chop Suey! by SOAD. I must have misheard. To be fair, I was standing pretty far away...”
— Bluesky· May 2026“I heard Canada invented Chop Suey.”
— Bluesky· May 2026“THIS Wednesday — 𝐓𝐇𝐄 𝐐𝐔𝐄𝐄𝐑 𝐀𝐆𝐄𝐍𝐃𝐀 returns to Chop Suey!!! Each month, a group of brave single queers takes the stage to compete in ridiculous games, answer mildly invasive questions, and attempt to charm both the audience and each other. Tickets at Chopsuey.com”
— Bluesky· May 2026
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(US, Philippines, AU) A stir-fried vegetable dish, served with pieces of beef or pork in a semi-thick sauce, and often soy sauce.
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 ome…
Comments
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- chow mein61%
A westernized Chinese dish of stir-fried noodles with vegetables and meat or seafood.
- chow mein bun60%
(US, Canada, cuisine) A Chinese-American food, a hamburger bun filled with chow mein and slathered with a brown sauce.
- chap chye60%
Chap chye is a Singaporean and Malaysian dish of mixed vegetables — a traditional braised vegetable dish common in Singaporean Chinese and Peranakan cuisine, typically made with cabbage, glass noodles, and various other vegetables and flavouring agents. The name comes from Hokkien and means 'mixed vegetables.' It is a staple home-cooked dish and appears regularly in hawker centres across Singapore and Malaysia. The term is part of the rich Hokkien-influenced food vocabulary that characterises Singaporean English.
- hae mee58%
(Singapore) A Chinese dish of noodles in a rich dark soup stock with prawns, pork slices, bean sprouts, etc., topped with fried shallots and spring onion.