How To Make Chop Suey Recipe Recipes Recipe For Meatloaf

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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

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.

PORK CHOP SUEY



Pork Chop Suey image

I make this fast recipe often for weekday dinners. There are never any leftovers when this is the featured fare.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds pork chop suey meat
2 tablespoons vegetable oil
1 cup sliced onion
2-1/2 cups water
1-1/2 cups sliced celery
1 can (4 ounces) mushroom stems and pieces, drained
2 chicken bouillon cubes
1 teaspoon ground ginger
1/4 cup cornstarch
1/4 cup soy sauce
Hot cooked rice or mashed potatoes

Steps:

  • In a skillet over medium heat, brown pork in oil. Add onion and saute for 10 minutes. Add water, celery, mushrooms, bouillon and ginger; cover and cook for 30-40 minutes or until pork is tender., Combine cornstarch and soy sauce until smooth; stir into skillet and simmer for 10 minutes. Serve over rice or mashed potatoes.

Nutrition Facts : Calories 248 calories, Fat 11g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 1130mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

OVEN-BAKED CHOP SUEY



Oven-Baked Chop Suey image

Whenever I take this casserole to a potluck, I come home with an empty dish...and with many recipe requests! Macaroni makes it a nice switch from other chop suey recipes.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 11

2 pounds pork stew meat
1 package (7 ounces) shell macaroni, cooked and drained
2 cups diced celery
2 medium onions, diced
1 cup chopped green pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup soy sauce
1 jar (2 ounces) diced pimientos, drained
2 cups chow mein noodles

Steps:

  • In a large skillet cook the pork over medium heat until meat is no longer pink; drain. Stir in the next nine ingredients. , Pour into a greased 13-in. x 9-in. baking dish. Top with chow mein noodles. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until pork is tender.

Nutrition Facts : Calories 505 calories, Fat 27g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 1209mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 29g protein.

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.

CHOP SUEY WITH PORK



Chop Suey with Pork image

Found this in the paper a couple years back, and made it till my daughter begged me to stop!(I was overdoing it) It's really good,and using the lean pork tenderloin makes it healthier.I prefer to cut up everything ahead of cooking time,and go from there.

Provided by HEP MEP

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup long grain rice
1 teaspoon vegetable oil
1 large onion (for 1 cup chopped)
2 stalks celery (for 3/4 cup chopped)
1 lb pork tenderloin
2 teaspoons instant minced garlic
2 teaspoons finely chopped fresh ginger
1 medium red bell peppers or 1 medium green bell pepper (for 1 cup strips)
1 (15 ounce) can fat-free chicken broth
2 tablespoons of regular soy sauce or 2 tablespoons reduced sodium soy sauce
1 teaspoon sugar
1 (15 ounce) can bean sprouts, i use fresh
1 (5 ounce) can sliced water chestnuts or 1 (5 ounce) can bamboo shoots, drained
2 tablespoons cornstarch
3 tablespoons water

Steps:

  • Cook one cup of rice according to package directions.
  • Set aside.
  • Heat oil in extra-deep,12-inch non-stick skillet over medium heat.
  • add onion and celery.
  • Cut pork into 1-inch cubes,adding to skillet as you go, or do this step before starting, like I do.
  • Add garlic and ginger to skillet.
  • Stir frequently.
  • While pork cooks,rinse and seed bell pepper.
  • Cut into 1/4 inch strips.
  • Set aside.
  • When pork is no longer pink outside,about 2 minutes,add chicken broth,bell pepper strips,soy sauce and sugar to skillet.
  • Raise heat to high and bring mixture to a boil.
  • Stir occasionally,and when mixture reaches a rapid boil,reduce heat to medium to maintain a slow boil.
  • Meanwhile drain bean sprouts if canned-rinse and drain if fresh,and drain water chestnuts or bamboo shoots.
  • Set aside.
  • In a small jar with a lid combine the cornstarch and water.
  • Shake well and drizzle cornstarch mixture into the skillet.
  • Stir and cook until it begins to thicken, about 1 minute.
  • Add reserved bean sprouts and water chestnuts/bamboo shoots to skillet and stir to coat with the sauce.
  • Serve at once on a bed of rice,with additional soy sauce if desired.

Nutrition Facts : Calories 423.8, Fat 6, SaturatedFat 1.7, Cholesterol 73.8, Sodium 1027.9, Carbohydrate 59.5, Fiber 5.1, Sugar 9.9, Protein 32.8

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