chop suey
(1 RATING)
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.
No Image
prep time
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 1/2 cups rice
- 1 pound ground beef
- 1 can chinese vegetables, undrained
- 1 can sliced mushrooms, undrained
- 1 can sliced water chestnuts, undrained
- 1 can bamboo shoots, drained
- 1 tablespoon brown gravy sauce (chinese)
- 2 tablespoons soy sauce
- 1/2 bottle stir-fry sauce
- 1 tablespoon cornstarch
- 6 tablespoons water
- 1 can chow mein noodles
How To Make chop suey
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Step 1Make rice according to instructions on the package.
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Step 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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Step 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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