Real Recipes From Real Home Cooks ®

connie's chop suey

(2 ratings)
Recipe by
Connie Ottman
Orlando, FL

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:)

(2 ratings)
yield 3 -4
prep time 15 Min
cook time 40 Min

Ingredients For connie's chop suey

  • 2 1/2 Tbsp
  • 2 c
  • 2 md
    onions, thinly sliced cross-wise
  • 2
    beef boulion cubes
  • 2 can
    bean sprouts-save 1 cup of the juice
  • 1 c
    hot water
  • dash
    soy sauce to taste (i like a lot!)
  • 4 tsp
    corn starch to 2 tablespoon water
  • 1 1/2 lb
    cubed pork & veal
  • 1 lg
    package of chinese noodle
  • 1 can
    sliced water water chestnuts

How To Make connie's chop suey

  • 1
    Melt butter in pan.
  • 2
    Add pork and veal cubes and onions.
  • 3
    Sear until white.
  • 4
    Add celery, water, beansprout juice, and boulion cubes.
  • 5
    Cover and cook 10 minutes.
  • 6
    After 10 minutes, add soy sauce, water chestnuts and bean sprouts.
  • 7
    Mix cornstarch and water together and add to cooked mixture.
  • 8
    Cover and simmer very slowly for 25 minutes.
  • 9
    Remove from stove and leave covered until cooled.
  • 10
    Reheat to serve covered with hard chinese noodles or over white sticky rice.