CHICKEN CHOP SUEY
Chop suey has always been my favorite dish at Chinese restaurants, and after several tries I've managed to come up with this dish that tastes very similar to the chop suey at my favorite Chinese restaurant. There is a lot of chopping, but it's well worth the effort. The prep time depends on how quickly you can chop. We like it with vegetable fried rice or honey-garlic spare ribs.
Provided by PICCADILLIAN
Number Of Ingredients 15
- Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
- Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
- Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
- Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 11.9 g, Cholesterol 70.5 mg, Fat 9.7 g, Fiber 3.2 g, Protein 22 g, SaturatedFat 2.5 g, Sodium 932.3 mg, Sugar 5.8 g
This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.
Provided by DKOSKO
Number Of Ingredients 12
- Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
- In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.
Nutrition Facts : Calories 270 calories, Carbohydrate 12 g, Cholesterol 39.4 mg, Fat 17.5 g, Fiber 2.5 g, Protein 16.4 g, SaturatedFat 4.9 g, Sodium 802.7 mg, Sugar 3.8 g
This recipe is my children's all-time favorite meal. How much do they like it? Even more than they like pizza...and that's a lot!-Debra Weihert, Waterloo, Wisconsin
Provided by Taste of Home
Yield 4-6 servings.
Number Of Ingredients 8
- In a skillet, brown beef; drain. Dissolve bouillon in 1-1/2 cups boiling water; add to skillet. , Combine remaining water with cornstarch; stir into beef mixture. Bring to a boil; reduce heat and simmer until thickened. Add vegetables and soy sauce; stir and cook until heated through, about 15 minutes. , Serve over rice; sprinkle with chow mein noodles.
Nutrition Facts : Calories 149 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 691mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein.
AMERICAN CHOP SUEY
Note from the owners: Since we were on the Food Network, we have received thousands of e-mails wanting our recipe for American Chop Suey. Well, Carol has decided to unlock her recipe vault, so here you go!
Provided by Food Network
Yield Serves 8
Number Of Ingredients 15
- 1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.
- 2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
- 3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot.
- Preheat the oven to 375 degrees F.
- Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.
- In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.
Nutrition Facts : Calories 437 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 62 milligrams, Sodium 536 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 30 grams, Sugar 3 grams
CENTRAL AMERICAN CHOP SUEY
This is a traditional christmas side dish in Honduras (usually served along side Nacatamales). You can also add shrimp to the dish but I usually will not do this if I am planning to serve for a large party as shrimp can go bad in 1-2 hrs and it will spoil the entire dish. I also use gloves when peeling the ayote because it has a sticky residue that leaves your hand peeling and very dry. I do not recommend buying the cabbage pre-shredded because when it comes time to stir fry, the cabbage is cut so thin that it burns very quickly. I rather shred with a knife. You can also completly omit the meat and make it vegiterian!
Provided by Chef Sarita in Aust
Categories < 60 Mins
Yield 5-7 serving(s)
Number Of Ingredients 12
- In a medium pot, add water and bring to a boil.
- Meanwhile, In a large wok or saute pan add cooking oil and stir fry all the veggies (put the cabbage at the very top) and saute until tender. This takes about 10-15 minute Remove the veggies from pan and set aside in a bowl. Keep warm.
- Add the noodles to the boiling water and cook for about 3 mins or until al dente. Remove from water, drain in cold water. Set aside.
- Add a little more cooking oil to the wok and add the ham. Cook for about 2 minutes Add noodles and lightly stir fry about 2 minutes Add chicken and veggies to pan, mix together, and season with the chicken bullion and cumin powder. Add salt if needed. Heat thru for another 3 minutes or until flavors have blended together. Serve warm.
CAMPFIRE AMERICAN CHOP SUEY
This is the American Chop Suey that I was served growing up. Mom says it was one of her old Girl Scout recipes. Maybe I've become too much of a gourmet because if you ask me...about the only time I would think this was fabulous now is if I was camping, worked up a terrible appetite, and had this cooked over a fire in a cast iron skillet. Still, gotta have it once in a blue moon just for the memories. Once under the label of Franco-American, the canned spaghetti goes by strictly the name Campbell's.
Provided by Kitchen Witch Steph
Categories One Dish Meal
Yield 4 serving(s)
Number Of Ingredients 7
- Brown ground beef with onion and pepper.
- Drain off excess grease.
- Add remaining ingredients.
- Let simmer for about 10 minutes.
Nutrition Facts : Calories 541.8, Fat 27.2, SaturatedFat 10.6, Cholesterol 115.7, Sodium 930, Carbohydrate 35.2, Fiber 0.6, Sugar 3, Protein 37.4
AMERICAN CHOP SUEY FROM THE 70'S
- Brown beef, onions, and celery. Drain.
- Add remaining ingredients, except chow mein, and heat to simmering.
- Serve over chow mein noodles.
Nutrition Facts : Calories 233.1, Fat 13, SaturatedFat 4.4, Cholesterol 38.6, Sodium 1025.7, Carbohydrate 15.1, Fiber 0.6, Sugar 2.5, Protein 13.5
AMERICAN CHOP SUEY (JUST LIKE MAMA USED TO MAKE)
I've found that the only place in the world that this recipe is called "American Chop Suey" is in and around the Boston area. Everywhere else it is known as goulash. Go into most any diner north of Boston, and "American Chop Suey" is on the lunch menu. This is a one pot meal that is terrific during these budget-conscious times. It is a comfort food that brings back wonderful childhood memories of simpler times. I've told friends that have asked for the recipe that if I give it to them, they have to call it "American Chop Suey", not goulash:).
Provided by Alan in SW Florida
Categories One Dish Meal
Yield 8 serving(s)
Number Of Ingredients 13
- In a very large skillet, heat the olive oil. Add the chopped celery and cook a few minutes. Add the cut-up green bell pepper, and cook a few more minutes. Add the onion and continue to cook until celery, peppers, and onions are tender, about 5 minutes. Add the minced garlic and mix into the vegetables. Then add the ground beef, breaking up with a wooden spoon. Continue to cook until the ground beef is browned, about another 5 minutes, mixing the beef up with the vegetables. Sprinkle the mixture with the sugar, basil, oregano, and parsley and mix. Add the stewed tomatoes, juices and all. Add salt and pepper, to taste. Let simmer, covered, stirring occasionally.
- Meanwhile, cook the elbow macaroni, according to the directions on box, in a very large saucepan. But, don't overcook. The macaroni should be al dente, because it will continue to cook a little when added to the beef/vegetable mixture. Drain pasta and put back into the large saucepan in which it was cooked.
- Very carefully, add the beef and vegetable mixture, juices and all, to the drained pasta in the large saucepan. Mix well and keep heated, covered, stirring occasionally, on a very low heat.
- When ready to serve, just put the pot of "American Chop Suey" along with bowls in the middle of the table, so everyone can help themselves. Serve with a basket of good Italian bread and butter.
Nutrition Facts : Calories 515.1, Fat 17.5, SaturatedFat 5.7, Cholesterol 57.8, Sodium 439.4, Carbohydrate 63.9, Fiber 5, Sugar 14, Protein 25.9
FILIPINO HOME STYLE CHOP SUEY RECIPE BY TASTY
Here's what you need: oil, broccoli, carrot, cauliflower, string bean, onion, ginger, garlic, cabbage, bell pepper, snow peas, pork belly, shrimp, water, soy sauce, oyster sauce, salt, pepper
Provided by Vince Dacanay
Yield 3 servings
Number Of Ingredients 18
- Add oil to a heated wok and to this, add pork belly and fry cooked and golden-brown. Remove pork and set aside.
- In the same oil, cook shrimp and once cooked, set aside.
- In the same oil, saute ginger, garlic, and onions for 2-3 minutes. Once translucent, add in pork and shrimp.Saute for 2 minutes.
- Then, add cauliflower, carrots, broccoli, bell pepper, cabbage, snow peas, and water. Steam for 2 minutes.
- Stir in soy and oyster sauce and season to taste with salt and pepper.
- Serve warm.
Nutrition Facts : Calories 720 calories, Carbohydrate 60 grams, Fat 46 grams, Fiber 21 grams, Protein 25 grams, Sugar 26 grams
PORK CHOP SUEY
- Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
- Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
- Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 13.6 g, Cholesterol 42.2 mg, Fat 8.4 g, Fiber 2.1 g, Protein 15.9 g, SaturatedFat 2.1 g, Sodium 711.6 mg, Sugar 2.3 g
AMERICAN CHOP SUEY
This is a quick recipe using 'canned' spaghetti. We always ate in on Friday nights before we would go to the football games. It is also excellent when served the next day, as the flavors have a chance to mix.
Provided by Susan Wright
Number Of Ingredients 5
- In a large skillet, brown the beef with the celery and onion until the onion is tender. Add the tomatoes and spaghetti and heat, stirring all together. Serve with garlic bread and a dinner salad if desired. SO easy!
Nutrition Facts : Calories 249.2 calories, Carbohydrate 20.7 g, Cholesterol 45.8 mg, Fat 12.5 g, Fiber 4.1 g, Protein 13 g, SaturatedFat 4.9 g, Sodium 564.5 mg, Sugar 2.3 g
MOM'S AMERICAN CHOP SUEY (1950'S BASIC)
A school lunchtime classic. Quick and easy to make. Very bland but has remarkable taste. My sister has tried it and say it's just as she remembers Mom's. All you need to finish this recipe is some Kraft shaker cheese to complete the memory. Mom probably got the recipe from a 1950 vintage Betty Crocker cookbook. Quantities are approximate. Mom seldom measured anything. We usually make a double batch. Enjoy. If you add a bit of garlic powder, chili powder and a can of kidney beans you would create Mom's Chili Mac Recipe.
Provided by Mike G.
Categories < 60 Mins
Yield 4-6 serving(s)
Number Of Ingredients 11
- Clean and dice or chop the veggies as you like.
- Brown ground beef and onion in oil, drain and return to pan.
- Add remaining ingredients except pasta and mix. Simmer and stir.
- Prepare pasta per package, drain.
- Add to ground beef and mix well.
- Simmer 10 - 15 minutes. Add water if needed.
- Tastes even better the next day.
CANADIAN STYLE CHOP SUEY
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In same pot, saute onion and bell pepper over medium heat until softened. Remove from pan.
- In same pot, cook sausage over medium heat until brown. Drain.
- Combine onion mixture, pasta, sausage, mushrooms and stewed tomatoes in same pot and heat through, 5 minutes. Serve.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 56.2 g, Cholesterol 44.6 mg, Fat 23 g, Fiber 5.1 g, Protein 24.7 g, SaturatedFat 7.8 g, Sodium 1298.4 mg, Sugar 7.5 g
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THE BEST CHOP SUEY · I AM A FOOD BLOG
4.9/5 (7)Total Time 20 minsCategory MainCalories 449 per serving
- Combine all the ingredients of your sauce. Reduce in a large nonstick skillet until suitably thickened, about 2 minutes. Transfer to another container and set aside.
- Prepare your fluffy white rice or crispy chow mein if needed. Then, heat up 1 tbsp of oil in the same nonstick skillet over medium-high heat. When hot, add your protein and quickly stir fry until cooked through, about 3-4 minutes, then remove.
- Add all the vegetables except the beansprouts to the now empty skillet and give them a very quick toss, 1-2 minutes (or to your preference).
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Top Asked Questions
How to cook The Amazing Chop Suey?Here are the procedures on how to cook the amazing chop suey In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked. Mix in the shrimp then all the vegetables.
What is Chop Suey made of?VEGETABLE RECIPE December 29, 2012 1 Comment Panlasang Pinoy Recipes Chop suey is an American Chinese cuisine and other forms of overseas Chinese cuisine. It is consists of small pieces of meat, chicken or shrimp. Stir-fried with celery, onions, bean sprouts, water chestnuts, mushrooms and/or other vegetables, and served over rice.
How do you cook Chop Suey with macaroni?Bring a large pot of salted water to the boil over high heat. Add macaroni and cook until al dente, stirring occasionally. Drain the macaroni and add to the chop suey. Serve hot. "Based on a recipe from Guy Fieriï¿½s book, Diners, Drive-ins and Dives: an All-American Road Tripï¿½With Recipes!
What do you put on a Pork Chop Suey?Add crunchy toppings like granola, nuts, or packaged chow mein noodles (which may have been part of the Jewish Chop Suey recipe). Put out containers and bowls of vegetables or fruits and allow the family to mix and top their own.