CHOP SUEY
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
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
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
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
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
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
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
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
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
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
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
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
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
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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