MOM'S CHOP SUEY

Ellen Bales

By
@Starwriter

Another one of our mother's favorite recipes. Don't know where she got it, but it dates back probably beyond the 1950s. I also don't know whether this is technically chop suey or chow mein--never could figure out the difference. But we love it, regardless.
02-09-16


Featured Pinch Tips Video

Comments:

Serves:

6-8

Prep:

30 Min

Cook:

1 Hr 20 Min

Method:

Stove Top

Ingredients

2 or 3 lb
stew beef (or may use pork or chicken)
2 Tbsp
oil
1
celery stalk (this means the whole bunch)
4 or 5 large
onions, chopped
2 medium
cans bean sprouts
1 or 2 can(s)
water chestnuts, sliced
1 medium
bottle soy sauce
1/3 jar(s)
chinese brown gravy sauce
2 or 3 Tbsp
corn starch
2/3 c
water

Directions Step-By-Step

1
Chop onions and celery fairly small and set aside.
2
In a large Dutch oven, brown the meat in oil with salt and pepper to taste.
3
Add celery and onion. Cover with about half the bottle of soy sauce and add water to cover mixture. Bring to a boil and then lower heat. Simmer, covered, for 1 hour.
4
Add bean sprouts and water chestnuts, and a little more soy sauce and water if needed (not too much if you want it to be thick). Let this cook for about 20 minutes.
5
In a small saucepan, mix together the brown gravy sauce, the corn starch and water.
6
Cook over medium heat, stirring constantly until it gets so thick you can't stir any longer.
7
Immediately remove from heat and stir into the large pot, until very well mixed. Should be semi-thick at this point and ready to serve.
8
I like to serve this over hot white rice and sprinkle with crisp chow mein noodles. And, of course, egg rolls on the side--I cheat and buy frozen ones.

About this Recipe

Course/Dish: Chicken, Beef, Pork
Main Ingredient: Beef
Regional Style: Chinese
Other Tag: Healthy