chop suey

English

Etymology

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

Noun

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.

Derived terms

• American chop suey

Translations

Cantonese dish

• Arabic: please add this translation if you can
• Cebuano: tsapsoy, sapsoy
• Chinese:

  Cantonese: 雜碎／杂碎 (zaap⁶ seoi³)

  Hokkien: 雜碎／杂碎 (cha̍p-chhùi), 雜碎／杂碎 (cha̍p-chhùi), 雜累碎／杂累碎 (cha̍p-lùi-chhù), 雜／杂 (zh-min-nan) (cha̍p)

  Mandarin: 雜碎／杂碎 (zh) (zásuì)

• Dutch: tjaptjoi (nl) m
• Esperanto: ĉopsuo
• Estonian: purustama, hakkima
• Finnish: chop suey
• French: chop suey (fr) m
• Galician: chop suey (gl) m
• German: Chop Suey (de)
• Hungarian: kínai rizseshús
• Indonesian: capcai (id)
• Italian: piatto cantonese con carne e verdure m, chop suey m
• Japanese: チャプスイ (chapusui)
• Macedonian: чоп суи (čop sui)
• Malay: capcai
• Polish: chop suey (pl) n
• Portuguese: chop suey m
• Russian: чоп-суэ́й m or n (čop-suéj), кита́йское рагу́ n (kitájskoje ragú)
• Samoan: sapasui
• Tagalog: tsapsuy, sapsuy

Portuguese

Noun

chop suey m (uncountable)

1. chop suey (a Cantonese vegetable dish)