La Choy Chop Suey Recipe Recipe For Deviled

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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

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

CHOP SUEY LOAF



Chop Suey Loaf image

Make and share this Chop Suey Loaf recipe from Food.com.

Provided by Marie

Categories     Quick Breads

Time 1h35m

Yield 1 loaf

Number Of Ingredients 12

2 tablespoons shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups flour, sifted
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 orange, juice of, plus water to make 3/4 cup liquid
1/2 cup chopped raisins
1/2 cup chopped candied cherry
1/2 cup chopped walnuts

Steps:

  • Cream shortening, add sugar and beat well.
  • Add beaten egg and vanilla.
  • Sift together dry ingredients and add alternately with liquid to egg mixture, beginning and ending with flour mixture.
  • Stir, do not beat, then add fruit and nuts which have been dusted with flour (this will distribute them more evenly).
  • Pour into greased loaf pan and bake at 350° for 1 1/4 hours or until done.
  • When loaf is cool, drizzle with a glaze made with confectioners sugar and milk.

CHOP SUEY



Chop Suey image

I got this recipe from my Mom years ago, she wasn't a great cook but this was one of her best. I have been making this for years and it is one of those "go to" comfort meals that my family loves. After looking at some other recipes on here for I discovered that there weren't any recipes that even sounded good enough to eat so I had to post this one.

Provided by Cherbear64

Categories     Meat

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb beef
1 lb pork chop, suey mix (available at most markets in the meat department 1 pound if not 1 pound I use a small pork roast 1 p)
2 cups beef stock or 2 cups beef consomme
1 cup onion, chopped
1 (14 ounce) can of la choy chop suey vegetables, and
1 (28 ounce) can of la choy chop suey vegetables
1 (8 ounce) can sliced water chestnuts
1 1/2 tablespoons cornstarch
1/2 teaspoon ground ginger
2 tablespoons soy sauce
1 tablespoon bead molasses, I have used regular molasses but bead is so much better
1/4 cup water

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!

Nutrition Facts : Calories 695.1, Fat 60.7, SaturatedFat 24.7, Cholesterol 127.1, Sodium 699.9, Carbohydrate 11.9, Fiber 1.5, Sugar 4, Protein 24.1

CHOP SUEY RECIPE - (4/5)



Chop Suey Recipe - (4/5) image

Provided by GratefulSea

Number Of Ingredients 13

2 medium onions, chopped
1 cup chopped celery
1/2 cup chopped green pepper
1 pound pork sausage, finely chopped, or ground beef
1 cup uncooked rice
1 can Cream of Chicken Soup
1/2 cup water
1/4 cup soy sauce
1 can bean sprouts*, or 1 cup fresh bean sprouts, chopped
1 can water chestnuts*, sliced
Salt and pepper to taste
6 ounces chow mein noodles
Given the difficulty of finding water chestnuts or bean sprouts in ranch country, I used La Choy Chop Suey Canned Vegetables, which also has bits of onion and celery.

Steps:

  • Preheat the oven to 350 degrees. Over medium-high heat, sauté the onions, celery, and green pepper until just cooked but not yet brown. Add the meat and cook for 3 to 4 minutes, until no longer red. Transfer to a casserole dish. Add the rice. In a separate bowl, mix together the Cream of Chicken, water, soy sauce, bean sprouts, and water chestnuts. Pour half the mixture into the bottom of the dish, layer the rice on top, and pour the rest of the mixture over the rice. Add the meat and onion mixture on the top. Bake for 1 hour. Sprinkle the chow mein noodles on top before serving.

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