chop suey

★★★★★ 1
a recipe by
Nicole Bredeweg
West Olive, MI

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
serves 4
method Stove Top

Ingredients For chop suey

  • 1 1/2 c
  • 1 lb
    ground beef
  • 1 can
    chinese vegetables, undrained
  • 1 can
    sliced mushrooms, undrained
  • 1 can
    sliced water chestnuts, undrained
  • 1 can
    bamboo shoots, drained
  • 1 Tbsp
    brown gravy sauce (chinese)
  • 2 Tbsp
    soy sauce
  • 1/2 bottle
    stir-fry sauce
  • 1 Tbsp
  • 6 Tbsp
  • 1 can
    chow mein noodles

How To Make chop suey

  • 1
    Make rice according to instructions on the package.
  • 2
    Meanwhile, 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).
  • 3
    Using 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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