subgum
/ˈsʌbɡʌm/(also sub gum, subgumm, sup gum) Cookery
noun
In Chinese cuisine: a dish consisting of a mixture of vegetables, such as water chestnuts, broccoli, mushrooms, bean sprouts, etc., and sometimes also including meat or sea food.
- Often with postmodifying noun indicating the nature of the dish, the method of cooking, or the ingredients included, as sub gum fish, sub gum salad, subgum soup, etc..
Origin
Early 20th century; earliest use found in The Chicago Tribune. From Chinese (Cantonese) sap gám dish made of many different ingredients, more generally ‘elaborate mixture’, originally an embroidery term from sap miscellaneous (Mandarin shí) + gám brocade (Mandarin jǐn).