Chop Suey and the Gift of Meeting People Where They Are
- Ganesh Raj
- Jun 22, 2025
- 4 min read
There’s a pot on the stove. It smells like soy sauce and garlic, a little smoky from bacon, and bright with the crunch of frozen veg and spring onion. It’s familiar but not quite the way Mum made it. And that’s the whole point.
This is Chop Suey. A dish born from migration, adaptation, and necessity. A dish that never needed to be perfect just nourishing, flexible, and made for sharing. And for me, it’s the perfect way to talk about something close to my heart: cultural diversity and meeting people where they are.
A Dish of Many Homes
Chop Suey didn’t come from one single place. It travelled. It grew roots in Chinese-American takeouts, Polynesian celebrations, Kiwi dinner tables, and Samoan church halls. It learned new accents, new vegetables, new names. And still it stayed chop suey.
I love that. I love that food can shift to fit the people it serves, not the other way around.
That’s what cultural diversity is about. Not just accepting difference, but embracing the way it evolves. The way it adapts without losing meaning. The way it feeds you body and soul even if it doesn’t look exactly like your version.
Meeting People Where They Are
We talk a lot these days about “inclusion” and “representation.” But in practice, it’s simple. It’s sitting down next to someone and asking, “What do you eat at home?” It’s turning up with a pan of something hearty noodles, maybe and saying, “Here, try this.”
We don't build connection by asking people to meet us halfway. We build it by going all the way to where they are, and bringing food, respect, and curiosity with us.
That’s the magic of dishes like chop suey. They make space. They offer a seat at the table no matter where you're from, or what your story is.
Food as a Bridge
When I serve this version of chop suey 30 minutes, one pan, no stress I’m not trying to be authentic to any one culture. I’m trying to be authentic to our moment. To what’s in the freezer. To who’s hungry right now.
I’m saying: “This is food that welcomes you.”
So whether you make it with bacon or tofu, chicken stock or vege, soy sauce or tamari — that’s all part of the story. Let it be yours.
RECIPE
A comforting classic with roots in Chinese home cooking and Polynesian community feasts. This chop suey is fast, flavour-packed, and flexible and with just a few pantry staples, you'll have a dish that feeds the soul.
This dish is under $25 for 4-5 portions and is cooked in one pan.
Ingredients (Serves 4-5)
250 g Dry Rice Vermicelli (Double Phoenix brand)
250 g Streaky Bacon, chopped (Pams brand)
2 Tbsp Onion Powder (approx. 40 g, Mrs Rogers)
2 Tbsp Garlic & Ginger Mix (approx. 30 g, Pams Crushed Garlic or similar)
1 cup Soy Sauce (Kikkoman Less Salt – approx. 250 ml)
1 cup Chicken Stock (made from powder, cube, or liquid – approx. 70 g if powdered or 1 cube)
2 tsp Sesame Oil (Kuki brand – approx. 15 g)
2 cups Mixed Frozen Vegetables (approx. 500 g, Pams brand)
1 can Baby Corn (425 g can, drained – Golden Sun brand)
1 bunch Spring Onions, chopped (for garnish)
Pantry essentials:
2 Tbsp Vegetable Oil
Salt and Pepper to taste
To make it vegan: omit the bacon and use vegetable stock instead of chicken stock.
Method
Cook the Noodles: Prepare the rice noodles according to the instructions on the packet. Once cooked, drain and set aside.
Build Flavour with Bacon: Heat the vegetable oil in a large pan over medium heat. Add the chopped bacon and fry until it starts to crisp this is where the deliciousness begins.
Add Aromatics: Sprinkle in the onion powder and stir through the garlic & ginger mix. Cook for about 5 minutes, until the mixture becomes fragrant and the aromatics are softened. This builds the base of the dish.
Vegetables In: Toss in the mixed frozen veg and baby corn. Stir-fry for 2 minutes, allowing the veg to heat through but still keep their bite.
Season and Simmer: Add the soy sauce, chicken stock, and sesame oil. Then gently fold in the cooked rice noodles. Let the whole pot simmer for around 3 minutes. There should be a bit of delicious, slurpable liquid left at the bottom of the pan.
Garnish and Serve: Top with chopped spring onions and serve immediately. Serve on its own or with a side of steamed greens or a fried egg if you're feeling fancy.
Here is a detailed list of the ingredients, featuring quantities (with units), item names, and prices based on the most recent Pak’nSave prices (June 2025):
Qty (with units) | Item | Price (NZD) |
250 g | Rice Vermicelli Noodles | $1.69 |
250 g | Pams Streaky Bacon | $5.49 |
2 Tbsp (≈40 g) | Onion Powder (Mrs Rogers) | $1.99 |
2 Tbsp (≈30 g) | Garlic & Ginger Mix (Pams) | $0.26 |
1 cup (250 ml) | Soy Sauce (Kikkoman LS) | $5.59 |
1 cup (70 g) | Chicken Stock (Oxo cubes) | $0.58 |
2 tsp (15 g) | Sesame Oil (Kuki) | $0.49 |
2 cups (500 g) | Mixed Frozen Vegetables | $3.29 |
1 can (425 g) | Baby Corn (Golden Sun) | $2.99 |
1 bunch | Spring Onions (for garnish) | $1.99 |
2 Tbsp | Vegetable Oil (pantry) | – |
To taste | Salt and Pepper (pantry) | – |
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