Connie's Chop Suey

Connie Ottman


My mother-in-law gave this recipe to me over forty years ago. What's so good about it is that you can add any kind of veggie you like. Also, you can use the posted meat or pork & beef or chicken. Try making the posted recipe first, then decide if you'd like to add additional items. We love this over chinese packaged noodles or rice. Enjoy!

Pictures to be posted at a later date. The image posted now is from a China Town in Canada:)

Featured Pinch Tips Video

★★★★★ 2 votes
15 Min
40 Min


2 1/2 Tbsp
2 c
2 medium
onions, thinly sliced cross-wise
beef boulion cubes
2 can(s)
bean sprouts-save 1 cup of the juice
1 c
hot water
soy sauce to taste (i like a lot!)
4 tsp
corn starch to 2 tablespoon water
1 1/2 lb
cubed pork & veal
1 large
package of chinese noodle
1 can(s)
sliced water water chestnuts


Step 1 Direction Photo

1Melt butter in pan.

Step 2 Direction Photo

2Add pork and veal cubes and onions.

Step 3 Direction Photo

3Sear until white.

Step 4 Direction Photo

4Add celery, water, beansprout juice, and boulion cubes.

Step 5 Direction Photo

5Cover and cook 10 minutes.

6After 10 minutes, add soy sauce, water chestnuts and bean sprouts.

Step 7 Direction Photo

7Mix cornstarch and water together and add to cooked mixture.

8Cover and simmer very slowly for 25 minutes.

Step 9 Direction Photo

9Remove from stove and leave covered until cooled.

Step 10 Direction Photo

10Reheat to serve covered with hard chinese noodles or over white sticky rice.

About this Recipe

Course/Dish: Chicken, Beef, Pork
Regional Style: Asian
Other Tags: Quick & Easy, Healthy