Chop Suey Recipe With Bean Sprouts

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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

PORK CHOP SUEY



Pork Chop Suey image

Chinese Chop Suey made with pork. I've cooked this for the past 45 years...and it's at it's best the following day. My Mom made it this way...so you can figure the recipe is a good 70 years old. Guess that's considered "antique" :) It freezes well, without losing flavor.

Provided by Peg1933

Categories     Pork

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

5 -6 pork steaks
1 yellow onion
3 stalks celery
8 -10 fresh white mushrooms (or 2 small cans of stems and pieces)
1 tablespoon vegetable oil
2 tablespoons butter
2 (14 ounce) cans bean sprouts, undrained
4 tablespoons molasses
1/3 cup soy sauce
1 (14 ounce) can Swanson chicken broth
1/2 teaspoon white pepper
1/2 cup water
2 tablespoons cornstarch

Steps:

  • If you have a pressure cooker, it does wonders in tenderizing the pork.
  • Cut pork into 1/2 inch cubes.
  • Slice celery thin on diagonal.
  • Slice onion into long slivers.
  • Slice mushrooms into small hunks.
  • Open cans of broth and bean sprouts.
  • Mix corn starch into water.
  • Heat oil in deep pan (pressure cooker or dutch oven), add butter and heat until it begins to bubble.
  • Add pork cubes; don't stir for approximately 2 minutes to permit the pork to brown.
  • Stir and add onion, celery, then mushrooms.
  • Sprinkle in white pepper.
  • Let cook over medium heat, stirring often, until celery and onion slivers are tender.
  • Add chicken broth, soy sauce and bean sprouts.
  • Now add the molassas, and stir.
  • Taste for proper balance of sweet and salt flavor, adding more soy sauce or more molassas to balance flavor.
  • Cover pot and simmer for at least an hour.
  • If using pressure cooker, bring up to slow rocking pressure, and cook for 10 minutes.
  • Let cool on its own, then remove cover and let simmer slowly for about 20 minutes.
  • When pork is totally tender, and you have the proper sweet/salt flavor, mix corn starch into water and add to pot.
  • Bring up heat just to the boil while stirring.
  • Lower heat and let "cook" for about 15 minutes.
  • Serve over long grain rice: 1 cup rice, 2 cups water, pinch of salt; bring to boil then cover and set on lowest heat setting for 25 minutes.
  • I've made this chop suey for the past 45 years (yes, I'm an"older gal":).
  • The chop suey freezes well.
  • Enjoy!

Nutrition Facts : Calories 338.7, Fat 13, SaturatedFat 5, Cholesterol 66.3, Sodium 1417.9, Carbohydrate 28.4, Fiber 4.5, Sugar 17.1, Protein 31

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

BEEF CHOP SUEY



Beef Chop Suey image

This is my mom's chop suey recipe and is one of my favorite meals. Great for a Sunday family dinner.

Provided by Husky Brigade

Categories     Stew

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
2 lbs beef stew meat
1 white onion
3 stalks celery
8 cups water
1/3 cup soy sauce
1 tablespoon beaded molasses
14 ounces bean sprouts, drained
8 ounces water chestnuts, drained
5 tablespoons cornstarch
1/2 cup water

Steps:

  • Heat oil in large pot over high heat.
  • Brown beef stew meat mixing in cut up onions and celery.
  • Add water, soy sauce and beaded molasses.
  • Simmer for 3 hours.
  • Add bean sprouts and water chestnuts.
  • Mix cornstarch and water and add to chop suey, heat until thickens.
  • Serve over rice.

HAMBURGER CHOP SUEY



Hamburger Chop Suey image

Fast, hearty and colorful, this chop suey uses up those summer garden peppers and spinach. And if you happen to have a nice stand of pea pods, they'd be delicious thrown into the mix. Happy eating! -Beth Pisula, Freeport, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

1 tablespoon cornstarch
2 teaspoons minced fresh gingerroot
1 teaspoon reduced-sodium beef bouillon granules
3/4 cup water
1/3 cup reduced-sodium soy sauce
CHOP SUEY:
1 pound lean ground beef (90% lean)
2 celery ribs, sliced
1 cup sliced fresh mushrooms
1 medium green pepper, sliced
1 medium sweet red pepper, sliced
1 medium onion, halved and thinly sliced
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup fresh spinach, torn
3 cups hot cooked rice

Steps:

  • In a small bowl, combine the cornstarch, ginger and bouillon; stir in water and soy sauce until blended. Set aside., In a large nonstick skillet or wok, stir-fry the beef, celery, mushrooms, peppers and onion until meat is no longer pink and vegetables are tender. Drain. Stir in the bean sprouts, water chestnuts and spinach., Stir reserved sauce mixture; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.

Nutrition Facts :

CHICKEN CHOP SUEY



Chicken Chop Suey image

This is my favorite chop suey recipe. It's so versatile because you can change the meat or veggies to suit your taste...or according to what's in the refrigerator. -Arleen Gibson, Simcoe, Ontario

Provided by Taste of Home

Categories     Dinner

Time 40m

Number Of Ingredients 15

3 tablespoons reduced-sodium soy sauce
1 tablespoon dark brown sugar
1 pound boneless skinless chicken breast, thinly sliced
3 medium onion, sliced
2 garlic cloves, minced
2 tablespoons canola oil
6 celery ribs with leaves, cut into 1/2-inch pieces
1/2 pound small fresh mushrooms
1 large green pepper, cut into 1-inch pieces
4-1/2 teaspoons cornstarch
1 cup water
2 cups canned bean sprouts
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

Steps:

  • In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20-30 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 3-4 minutes or until crisp-tender. Remove with slotted spoon to bowl. Add chicken and marinade to skillet; stir-fry for 5-7 minutes or until chicken is no long pink. Return vegetables to skillet., Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the bean sprouts, salt and pepper; cook and stir for 2 minutes or until heated through. Serve over rice if desired.

Nutrition Facts : Calories 308 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 822mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

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