connie's chop suey
My mother-in-law gave this recipe to me over forty years ago. What's so good about it is that you can add any kind of veggie you like. Also, you can use the posted meat or pork & beef or chicken. Try making the posted recipe first, then decide if you'd like to add additional items. We love this over chinese packaged noodles or rice. Enjoy! Pictures to be posted at a later date. The image posted now is from a China Town in Canada:)
prep time
15 Min
cook time
40 Min
method
---
yield
3-4 serving(s)
Ingredients
- 2 1/2 tablespoons butter
- 2 cups celery
- 2 medium onions, thinly sliced cross-wise
- 2 - beef boulion cubes
- 2 cans bean sprouts-save 1 cup of the juice
- 1 cup hot water
- dash soy sauce to taste (i like a lot!)
- 4 teaspoons corn starch to 2 tablespoon water
- 1 1/2 pounds cubed pork & veal
- 1 large package of chinese noodle
- 1 can sliced water water chestnuts
How To Make connie's chop suey
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Step 1Melt butter in pan. -
Step 2Add pork and veal cubes and onions.
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Step 3Sear until white.
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Step 4Add celery, water, beansprout juice, and boulion cubes.
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Step 5Cover and cook 10 minutes.
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Step 6After 10 minutes, add soy sauce, water chestnuts and bean sprouts.
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Step 7Mix cornstarch and water together and add to cooked mixture.
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Step 8Cover and simmer very slowly for 25 minutes.
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Step 9Remove from stove and leave covered until cooled.
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Step 10Reheat to serve covered with hard chinese noodles or over white sticky rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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