chop suey

From Cantonese 雜碎／杂碎 (zaap⁶ seoi³, “mixed and broken”).

chop suey (countable and uncountable, plural chop sueys)

1. (US, Philippines) A stir-fried vegetable dish, served with pieces of beef or pork in a semi-thick sauce, and often soy sauce.
2. (Canada and British) Steamed bean sprouts served in a semi-thick sauce, and mixed with a choice of meat and/or vegetables.
   • 2011, Clarissa Dickson Wright, A History of English Food, London: Random House Books, →ISBN, page 455:

     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 omeletty foo yung, never seemed quite right.

• American chop suey

chop suey m (uncountable)

1. chop suey (a Cantonese vegetable dish)