At the same time, the Chinese Exclusion Act prevented any further immigration and also ensured all Chinese immigrants could not become U.S. During this time, chop suey was one of the most popular dishes in the nation. This dissociation between the Chinese food Americans enjoyed and the plight of the people who made it was starkly evident during the 20th century. This oxymoronic stance is still common and was explained to NBC News by celebrity chef Eddie Huang: "I think that the change in people's perceptions and their 'open-mindedness' towards Chinese food is only happening when it's packaged and presented to Americans in a way they like." 1 cup hot water 1 teaspoon salt teaspoon ground black pepper 1 (14.5 ounce) can bean sprouts, drained and rinsed cup cold water 2 tablespoons cornstarch 2 teaspoons soy sauce 1 teaspoon white sugar Directions Heat shortening in a large, deep skillet over medium-high meat. Season with salt and ground black pepper. Meanwhile, combine cornstarch with 3 tablespoons water. Drain and rinse one can (28 ounces) La Choy Stir-Fry Vegetables. Add cauliflower, cabbage, snap peas, carrot, and bell peppers. Cook and stir 1 pound thinly sliced chicken, beef or pork or cleaned shrimp or other seafood until just done. Rumors that the Chinese immigrants feasted on rats and mice were rife throughout the 19th century and did not abate even when Americans developed an appetite for chop suey. Heat 1 tablespoon vegetable oil in large skillet or wok over high heat for 1 minute. One of the many ways Americans attacked Chinese immigrants and their culture was to belittle their food, a practice that is still used against immigrant communities today.
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