Chinese Chop Suey With Chicken Recipe Recipe For Meatloaf

CHICKEN CHOP SUEY

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.

CHINESE CHOP SUEY

Steps:

• Heat oil in fry pan. Add the meat, salt, soya sauce, and garlic; brown quickly and remove from pan.
• To the pan add onion, celery, mushrooms, and bean sprouts and fry a few minutes. Add meat.
• Mix cornstarch with mushroom liquid and add to pan. Heat until hot and thickened.
• Chinese noodles may be added before serving.
• Service with rice. NOTE: Leftover meats may be used in this recipe. Serves 4.
• Wheatland Bounty.

CHOP SUEY

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.

CHINESE CHOP SUEY

Steps:

• In skillet brown hamburg with onion
• Drain grease.
• Add water, celery and mushrooms.
• Cook until celery is tender
• Mix soy sauce with corn starch and stir into mixture.
• Cook and stir until thickened and bubbly.
• Drain and rinse bean sprouts and add to mixture along with spices.
• Heat through.
• Serve with rice or chinese noodles.