California Chop Suey Recipes

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CHICKEN CHOP SUEY



Chicken Chop Suey image

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

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 15

1 teaspoon olive oil, divided
4 boneless, skinless chicken thighs, cut into small pieces
1 large green bell pepper, cut into strips
1 large onion, sliced
1 cup thinly sliced celery
½ cup thinly sliced carrots
¾ cup boiling water
1 tablespoon soy sauce
1 cube chicken bouillon
½ teaspoon salt
½ teaspoon white sugar
2 cups bok choy, thinly sliced
1 ½ cups bean sprouts
2 teaspoons water
1 ½ teaspoons cornstarch

Steps:

  • 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

CHOP SUEY



Chop Suey image

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

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 12

¼ cup shortening
1 ½ cups diced pork loin
1 cup diced onion
1 cup diced celery
1 cup hot water
1 teaspoon salt
⅛ teaspoon ground black pepper
1 (14.5 ounce) can bean sprouts, drained and rinsed
⅓ cup cold water
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar

Steps:

  • 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

CHOP SUEY



Chop Suey image

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

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 8

1 pound ground beef
2 beef bouillon cubes
2 cups water, divided
2 tablespoons cornstarch
1 can (28 ounces) chop suey vegetables, drained
2 tablespoons reduced-sodium soy sauce
Cooked rice
Chow mein noodles

Steps:

  • 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



American Chop Suey image

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

Categories     main-dish

Yield Serves 8

Number Of Ingredients 15

3 tablespoons butter
1 medium yellow onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
2 garlic cloves, minced
1 pound ground beef
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper
Kosher salt
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can tomato sauce
1/4 cup tomato paste
2/3 cup tomato juice
Pinch of sugar
1 pound elbow macaroni

Steps:

  • 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.

CHOP SUEY



Chop Suey image

This recipe is a great use for leftover rotisserie chicken.

Provided by Ellie Krieger

Categories     main-dish

Time 36m

Yield 4 servings

Number Of Ingredients 17

8 (3 by 3-inch) packaged Chinese wonton skins, separated
1 tablespoon plus 2 teaspoons canola oil
1/4 teaspoon salt
2 scallions, greens included, trimmed and thinly sliced (about 1/4 cup)
3 cloves garlic, sliced
4 cups sliced napa cabbage
3/4 cup celery, thinly sliced (about 4 celery hearts or 2 long stalks)
1 (8-ounce) can bamboo shoots, drained and julienned
2 cups shiitake mushrooms, cleaned, trimmed and thinly sliced (about 6 ounces)
3/4 teaspoon sugar
1 cup low-sodium chicken broth
1 1/2 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
1 1/2 teaspoons cornstarch dissolved in 1 tablespoon cooking sherry
2 cups cubed or shredded cooked turkey or chicken
2 cups cooked brown rice
1 tablespoon toasted sesame seeds

Steps:

  • 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



Central American Chop Suey image

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

Time 35m

Yield 5-7 serving(s)

Number Of Ingredients 12

2 large chicken breasts (cooked and shredded)
1 cup chopped ham
1 chayote (washed, peeled, cut in half and then julienned cut into matchstick size)
1 cup carrot, julienned cut
1/2 head green cabbage (julienned cut or shredded into thick pieces)
1/2 green bell pepper (julienned)
1/2 white onion (julienned)
6 ounces uncooked chow mein stir-fry noodles (usually comes in 6 oz package)
1 1/2 tablespoons chicken bouillon
1 teaspoon cumin powder
salt
2 -3 tablespoons cooking oil

Steps:

  • 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



Campfire American Chop Suey image

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

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs ground beef
1 small onion, chopped
1 small green pepper, chopped
2 (14 3/4 ounce) cans campbell's canned spaghetti in tomato sauce
2 -4 tablespoons ketchup
1 teaspoon Worcestershire sauce
salt and pepper, to taste

Steps:

  • 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



American Chop Suey from the 70's image

Make and share this American Chop Suey from the 70's recipe from Food.com.

Provided by Mom10

Categories     Meat

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup cooked rice
2 onions, chopped
1 stalk celery, sliced
2 (10 1/2 ounce) cans cream of mushroom soup
5 ounces water (1/2 can)
1 lb ground beef
1/4 cup soy sauce (or to taste)
chow mein noodles

Steps:

  • 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)



American Chop Suey (Just Like Mama Used to Make) image

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

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

1 (16 ounce) box elbow macaroni, cooked al dente according to directions on box
2 tablespoons olive oil
1 cup chopped celery
2 large green bell peppers, cut into bite-sized pieces (don't cut too small)
2 medium sweet onions, sliced into bite-sized pieces
1 -2 garlic clove, minced (depending on your taste for garlic)
1 1/2 lbs ground beef (you could use just a pound, but I like it meaty)
2 tablespoons sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
salt and pepper, to taste
3 (14 1/2 ounce) cans stewed tomatoes, with juices (use 4 cans, if you like a lot of tomatoes)

Steps:

  • 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



Filipino Home Style Chop Suey Recipe by Tasty image

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

Categories     Dinner

Yield 3 servings

Number Of Ingredients 18

1 tablespoon oil
1 head broccoli, chopped
1 carrot, julienned
1 cauliflower, chopped
1 handful string bean
1 onion, sliced
1 half ginger, sliced
5 cloves garlic, minced
1 cabbage, shredded - half head
1 bell pepper, diced
1 handful snow peas
½ lb pork belly, cubed
1 handful shrimp, handful, peeled
½ cup water
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 pinch salt
1 pinch pepper

Steps:

  • 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



Pork Chop Suey image

This is a very easy, tasty recipe. Serve over rice and sprinkle with chopped green onions.

Provided by beulahmae

Categories     Chinese Recipes

Time 51m

Yield 6

Number Of Ingredients 14

1 pound pork tenderloin
¼ cup all-purpose flour
2 tablespoons vegetable oil, divided
2 cups thinly sliced bok choy
1 cup chopped celery
1 cup red bell pepper, cut into 1/4 inch strips
1 cup sliced mushrooms
1 (8 ounce) can water chestnuts, sliced
2 cloves garlic, minced
¼ cup chicken broth
¼ cup soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry
½ teaspoon ground ginger

Steps:

  • 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



American Chop Suey image

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

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 8

Number Of Ingredients 5

1 pound lean ground beef
½ cup chopped celery
½ cup chopped onion
1 (14.5 ounce) can stewed tomatoes
2 (15 ounce) cans spaghetti with sauce

Steps:

  • 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)



Mom's American Chop Suey (1950's Basic) image

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

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons oil (I use olive, mom did'nt)
1 -1 1/2 lb ground beef
1 small yellow onion
1/2 cup green bell pepper
1/2 cup celery
2 (8 ounce) cans tomato sauce (mom used Hunts)
1 (8 ounce) can water
1 -1 1/2 tablespoon Worcestershire sauce (mom probably used A1)
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
8 ounces elbow macaroni

Steps:

  • 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



Canadian Style Chop Suey image

This is a great and easy one pot dish that you can guarantee everyone will love!

Provided by Jen

Categories     Meat and Poultry Recipes     Pork

Time 20m

Yield 4

Number Of Ingredients 6

2 cups elbow macaroni
1 onion, diced
1 green bell pepper, diced
1 pound ground Italian sausage
1 (4.5 ounce) can mushrooms, drained
1 (14 ounce) can stewed tomatoes

Steps:

  • 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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CHOP SUEY | YESTERDISH
2013-02-01 Chop suey can be prepared ahead and served anytime. Cut onions and celery together, cover with cold water and bring to a rolling boil for 15 minutes. Drain, add liquid from bean sprouts and mushrooms. Saute veal and pork in bacon fat until golden brown. Add meat and mushrooms to celery and onions. Cook 45 minutes.
From yesterdish.com
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ONE- POT AMERICAN CHOP SUEY - KAWALING PINOY
2018-09-04 Add diced tomatoes, tomato sauce, tomato juice (OR broth), tomato paste, Worcestershire sauce, dried oregano, dried basil, and sugar. Stir until combined and bring to a simmer. Add uncooked macaroni and stir to distribute. Lower heat, cover, and cook for about 10 to 15 minutes or until pasta is cooked.
From kawalingpinoy.com
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AMERICAN CHOPPED SUEY WITH SAUSAGE - SAVVY SAVING COUPLE
2015-11-03 Directions: Boil your pasta until al dente. Cut up your bell pepper into tiny pieces. Cut up your breakfast sausage links into little chunks and pan fry them with the green pepper. In a large stockpot add drained pasta, spices, sausage, and Ragu; mix well and serve hot.
From savvysavingcouple.net
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[RECIPE] CHOPSUí (DOMINICAN-STYLE CHOP SUEY)
2012-07-23 Brown chicken: Heat the oil in a wok (see notes) over very high heat. Add the chicken and cook and stir constantly until it turns golden brown. Add vegetables: Stir in the celery, peas and ginger, cook and stir for 30 seconds. Add the carrot, broccoli, and garlic, cook and stir for 30 seconds.
From dominicancooking.com
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CHICKEN CHOP SUEY | ALBERTA CHICKEN PRODUCERS RECIPES AND ...
2017-08-24 In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20 to 30 minutes. In a large nonstick skillet or wok, stir-fry onions and garlic in oil until tender. Remove with a slotted spoon to a bowl. Add celery, mushrooms and green pepper to skillet; stir-fry 3 to 4 minutes ...
From chicken.ab.ca
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CHOP SUEY | RICARDO
In a large skillet or wok, sauté the onions, celery and carrot in half the oil until the onion is golden brown. Add the garlic and ginger. Sauté for 1 minute. Remove from the skillet and set aside. In the same skillet, sauté the meat in the remaining oil over high heat, while breaking it with a fork, until it is cooked through and the ...
From ricardocuisine.com
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MY MOM’S AMERICAN CHOP SUEY (KINDA…) – DINNER BORED
2020-09-15 Add the ground beef and brown, breaking up the meat into small pieces as it cooks. Once the meat is browned, add the marinara, the cream, ¼ cup of parmesan cheese, Italian seasonings, and salt and pepper to taste. Stir and set heat to low and let simmer for about 10 minutes, stirring frequently.
From dinnerbored.com
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EASY CHOP SUEY RECIPE - FOXY FOLKSY
2020-08-12 Add the first batch of vegetables: broccoli, cauliflower, carrots and sugar snap peas and cook covered for about 2-3 minutes. Add the rest of the vegetables and cook for another 2-3 minutes or until vegetables are tender-crisp and the sauce has thickened. Add the shrimp back. Season with salt if still needed. Serve hot.
From foxyfolksy.com
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AMERICAN CHOP SUEY - RECIPE - ROADFOOD
Simmer vigorously 15 minutes or so to reduce the liquid. As the chili simmers, cook the elbow macaroni in boiling salted water until tooth-tender. Drain. Stir the noodles into the beef mixture. Divide into four bowls and serve chili piping hot with sharp grated cheese melting on top and chow mein noodles sprinkled atop the cheese as a garnish.
From roadfood.com
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BEEF CHOP SUEY MADE JUST LIKE GRANDMOTHER'S
2015-03-18 1/4 cup water. White rice, cooked. Chow mein noodles. Heat oil in large skillet. Add beef cubes, salt and pepper and cook until browned. Stir in soy sauce. Remove meat from the pan, set aside. Add ...
From providencejournal.com
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AMERICAN CHOP SUEY RECIPE - MSN
1Large Yellow Onion (Finely Chopped) 1Green Pepper (Seeded and Finely Chopped) 20ml Fresh Garlic (minced) 0.9kg Ground Beef (80/20) 7.5ml Salt. 2.5ml Black Pepper. addTomato Sauce (each Cans) 128 ...
From msn.com
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AMERICAN CHOPSUEY | VEG CHOP SUEY - MY FOOD STORY
2022-03-15 Add ketchup, red chilli sauce/sriracha, salt, pepper, soy sauce, sugar and toss to combine. 5. Combine corn flour with 2-3 tablespoons of water and add it to the wok. Stir to combine and ensure there are no lumps. 6. Add 1 ½ cups of water and mix to combine. Bring the sauce to a boil and reduce the heat to a simmer. 7.
From myfoodstory.com
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HOMEMADE AMERICAN CHOP SUEY RECIPE - BRISKET & BAGELS
The varied recipe for American chop suey goes well as a snack and can be made as a mixed meaty or completely vegetarian dish. This Italian-American comfort food is also known as American goulash, Johnny Marzetti, and is a quick pot meal. Recipe for American Chopsuey, homemade sweet & tangy. Recipe by Dave Coopers. Servings 4 servings . Prep time 30 …
From brisketandbagels.com
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AMERICAN CHOP SUEY - COPYKAT RECIPES
2022-01-04 Preheat the oven to 350°F. Brown the ground beef in a skillet over medium-high heat. Add the celery and onion, and reduce heat to simmer. Add mushrooms, soup, water, soy sauce, and rice. Pour the chop suey into a casserole dish. Bake at 350°F for 1 hour. Top with chow mein noodles and bake for 15 minutes more.
From copykat.com
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AMERICAN CHOP SUEY RECIPE - THE SPRUCE EATS
2021-11-11 Add the garlic and garlic powder and cook, stirring for 1 to 2 minutes longer. Stir in the crushed tomatoes, diced tomatoes, tomato sauce, tomato paste, sugar, and pepper. Cook, stirring, until the sauce mixture begins to boil. Taste and …
From thespruceeats.com
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MAMA MURPHY’S CHOP SUEY | YESTERDISH
2014-05-02 1 large can La Choy chop suey vegetables. 11 small can La Choy bean sprouts. 1/4 cup soy sauce. 3 to 4 Tbsp. brown sugar. Cut up celery and onions. Saute onion and celery with oleo in fry pan. Put in large pot; flour meat and brown in large pot. Add vegetables and bean sprouts. Cover with water; pack down vegetables.
From yesterdish.com
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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 Fieri�s book, Diners, Drive-ins and Dives: an All-American Road Trip�With 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.

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