Cousin June S Trinidad Chop Suey Recipes

COUSIN JUNE'S TRINIDAD CHOP SUEY

Steps:

• Prepare spaghetti as directed.
• Chill covered overnight or until firm and separated.
• Use a deep iron skillet or stovetop wok.
• Cut up and carrots into small slanted pieces.
• Dice scallions.
• Heat pan over medium to high heat with half tablespoons of oil.
• Stir oil into oil bottom and sides of pan completely.
• Add celery and scallions together.
• Add pork, stir constantly until glowing color appears in vegetables; remove vegetables and place in bowl.
• Add carrots to pan.
• Stir and turn to cook thoroughly without burning.
• Vegetables should sizzle when cooking.
• Remove carrots when they have cooked 7 to 10 minutes.
• Put remaining oil into pan.
• Add spaghetti and stir.
• Add 2 beaten eggs.
• Stir again.
• Add vegetables to pan.
• Mix well.
• Sprinkle with soy sauce and spices to taste.
• Continue stirring until all vegetables are completely mixed.
• Serve immediately.
• Serves 6-8.

CANADIAN STYLE CHOP SUEY

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.

CHOP SUEY

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.

CHOP SUEY

Steps:

• Heat a large Dutch Oven over high heat, add olive oil and add both meats, cook stirring often, until browned, add onions and cook a few minutes until onions are slightly tender. Add soy sauce and stock, bring to a boil, reduce heat, cover and simmer until meat is very tender, about 45 minutes. Drain Chop suey vegetables and water chestnuts and add to pot. Cover and heat through. Blend cornstarch, ginger,soy sauce, molasses and water until smooth. Bring chop suey to a boil and add the cornstarch mixture and stir until thickened, serve over rice cooked in beef stock. Enjoy, sooooo yummy!