chop suey
(1)
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This is one of those recipes that I grew up with. It's my favorite Mom-recipe. I wouldn't claim it to be terribly authentic, but it is easy, with ingredients that are easy to find and easy to store, and it makes up quick. It's hearty and tasty.
(1)
yield
4 serving(s)
method
Stove Top
Ingredients For chop suey
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1 1/2 crice
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1 lbground beef
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1 canchinese vegetables, undrained
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1 cansliced mushrooms, undrained
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1 cansliced water chestnuts, undrained
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1 canbamboo shoots, drained
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1 Tbspbrown gravy sauce (chinese)
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2 Tbspsoy sauce
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1/2 bottlestir-fry sauce
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1 Tbspcornstarch
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6 Tbspwater
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1 canchow mein noodles
How To Make chop suey
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1Make rice according to instructions on the package.
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2Meanwhile, brown ground beef over medium heat. Add vegetables, mushrooms, water chestnuts, and bamboo shoots. Simmer for 10 minutes. Add brown sauce, soy sauce, and stir-fry sauce. Simmer another 10 minutes (or longer - the longer it simmers, the more the flavors blend).
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3Using one of the cans, mix the cornstarch and water. Add to the meat mix; allow to thicken. Serve over rice. Top with chow mein noodles.
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