Beef Mushroom Chop Suey Recipes

BEEF & MUSHROOM CHOP SUEY

Steps:

• In a medium bowl, combine garlic, ginger and cane juice; add beef and stir to coat. In a separate small bowl, combine broth, soy sauce, sherry (if desired) and flour. Set aside. Mist a large deep skillet or wok with cooking spray; heat on medium-high. Add beef and cook, stirring frequently, until browned, 1 minute. Add mushrooms and bell pepper, stirring frequently, until slightly softened, 2 minutes. Add bok choy and reserved broth mixture; cook, stirring constantly, for 1 minute. Add bean sprouts, scallions, Sriracha and sesame oil. Cook, stirring constantly, until thickened, and bean sprouts are tender-crisp, about 1 minute. Sprinkle with cashews.

CHOP SUEY RETRO 60'S STYLE

Steps:

• Chicken option: I sliced some chicken breast thinly and stir fried it then continued with the remaining steps and ingredients using sir frying rather than the pressure cooker. Worked wonderfully.
• Heat shortening in cooker. Dust meat with lightly with seasoned flour and brown meat in batches in hot, smoky oil.
• Add onion, celery, soy, molasses, and reserved liquids from canned vegetables adding water to equal 1 cup.
• Cover and set rocker. (The book doesn't specify a setting so I would use 10 lbs) Heat until you get a steady rocking and cook 10 minutes.
• Allow to cool.
• Stir in vegetables and heat through. If using fresh bean sprouts cook until they are done to your taste.
• Mom served this over rice with chow mein noodles on top and extra soy sauce.