La Choy Chop Suey Recipe Recipes Recipe For Stuffed

PORK CHOP SUEY

Steps:

• Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
• Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
• Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.

CHOP SUEY RECIPE - (4/5)

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.

CHOP SUEY

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.

CHOP SUEY RETRO 60'S STYLE

Steps:

• Chicken option: I sliced some chicken breast thinly and stir fried it then continued with the remaining steps and ingredients using sir frying rather than the pressure cooker. Worked wonderfully.
• Heat shortening in cooker. Dust meat with lightly with seasoned flour and brown meat in batches in hot, smoky oil.
• Add onion, celery, soy, molasses, and reserved liquids from canned vegetables adding water to equal 1 cup.
• Cover and set rocker. (The book doesn't specify a setting so I would use 10 lbs) Heat until you get a steady rocking and cook 10 minutes.
• Allow to cool.
• Stir in vegetables and heat through. If using fresh bean sprouts cook until they are done to your taste.
• Mom served this over rice with chow mein noodles on top and extra soy sauce.

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.