Chop Suey
By
Nicole Bredeweg
@nikkitten
1
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.
Rating:
★★★★★ 1 vote5
Serves:
4
Method:
Stove Top
Ingredients
-
1 1/2 crice
-
1 lbground beef
-
1 can(s)chinese vegetables, undrained
-
1 can(s)sliced mushrooms, undrained
-
1 can(s)sliced water chestnuts, undrained
-
1 can(s)bamboo shoots, drained
-
1 Tbspbrown gravy sauce (chinese)
-
2 Tbspsoy sauce
-
1/2 bottlestir-fry sauce
-
1 Tbspcornstarch
-
6 Tbspwater
-
1 can(s)chow mein noodles
How to Make Chop Suey
- Make rice according to instructions on the package.
- 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).
- 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.
