chop suey

(2 ratings)
Recipe by
Traci Coleman
Vancouver, WA

This is a recipe I got from my father-in-law. It makes a pretty big batch, so you can feed several or count on leftovers.

(2 ratings)

Ingredients For chop suey

  • 1/2 lb
    pork- like a loin chop or tenderloin (cut into bite sized pieces)
  • 1/2 lb
    beef - i use round steak (cut into bite sized pieces)
  • 1 can
    water chestnuts, drained
  • 1 can
    bamboo shoots, drained
  • 1 pkg
    fresh, chopped mushrooms
  • 1/4 tsp
    molasses
  • 1/2 c
    flour
  • salt & pepper
  • 1 c
    onion, diced
  • 1 c
    celery, diced
  • 1 can
    bean sprouts, drained
  • 1 can
    baby corn, drained
  • 1/2 c
    soy sauce
  • 1 c
    beef broth
  • cooked rice
  • chow mein noodles, optional
  • 1/4 c
    oil

How To Make chop suey

  • 1
    Place the flour, salt and pepper into a zip lock bag. Put cubed pork and beef into bag and shake to coat with flour mixture.
  • 2
    In large frying pan, heat 1/4 cup of oil. Add onion, celery and mushrooms. Saute until soft. Add floured meat and brown lightly.
  • 3
    Add water chestnuts, bamboo shoots, baby corns, soy sauce and beef stock. Once this is heated through, add molasses.
  • 4
    Cover and cook for 25 mintues over low heat. Add bean sprouts and cook an additional 5-10 minutes.
  • 5
    Serve over hot rice. Top with chow mein noodles for extra crunch, if desired.

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