Chop suey

Chop suey is a dish in American-Chinese cuisine. It is made with meat, often chicken, fish, pork or beef. There are also eggs and vegetables in it. It is usually served with rice or noodles.
There are many myths about chop suey. One is that in the 19th century it was invented by Chinese-American cooks working for the Transcontinental Railroad. 
Chop suey appears in an 1884 article of the "Brooklyn Eagle" by Wong Chin Foo.