La Choy Chop Suey Recipes

HAMBURGER CHOP SUEY

Steps:

• Heat shortening in a large, deep skillet.
• Sear ground beef until it cooks through.
• 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.

FILIPINO HOME STYLE CHOP SUEY RECIPE BY TASTY

Steps:

• Add oil to a heated wok and to this, add pork belly and fry cooked and golden-brown. Remove pork and set aside.
• In the same oil, cook shrimp and once cooked, set aside.
• In the same oil, saute ginger, garlic, and onions for 2-3 minutes. Once translucent, add in pork and shrimp.Saute for 2 minutes.
• Then, add cauliflower, carrots, broccoli, bell pepper, cabbage, snow peas, and water. Steam for 2 minutes.
• Stir in soy and oyster sauce and season to taste with salt and pepper.
• Serve warm.

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:

• Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
• Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
• Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
• Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
• Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.

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.

CHICKEN CHOP SUEY

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.

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.