Directly translated, "chop suey" means "odds and ends", so it can be any hodgepodge of vegetables and leftovers that the cook feels like throwing together or needs to use up. The dish served up as Chop Suey outside China has no equivalent in Chinese cuisine. Like fortune cookies and Crab Rangoon, this was concocted expressly for non-Chinese customers' preferences. Whatever they call Chop Suey in a restaurant is nicer than "odds and ends", of course, but it has no traditional recipe, so it's sort of anything goes as far as what ingredients and sauces are in it. Count on there being a lot of vegetables and some mixture of beef, chicken, and shrimp.|||It's a bunch of cut up vegetables and bamboo shoots in a sauce. Interesting note: it's not really Chinese food. When Chinese workers were brought over here to build the railroads in the 1800s they were treated very badly. The cooks just threw stuff in a pot to feed them and that was the origin of chop suey.|||Chop suey (Chinese 'mixed pieces') is an American-Chinese dish consisting of meats (often chicken, beef, shrimp or pork), 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 addition of deep-fried noodles. Chop suey is part of American Chinese cuisine, Canadian Chinese cuisine, and, more recently, Indian Chinese cuisine. Filipinos also have their own version of chop suey. The typical Filipino-Chinese variation includes ear fungus (also known as tenga ng daga in Tagalog; lit. ear of the rat), carrots and chayote along with the cabbage. Some may even include bell peppers and/or cauliflower.|||Its lots of veg. with a creamy white clear sauce it comes with chicken or with shrimp taste great with white rice..|||chinese mixed veggies|||Everything.... Leftovers

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