Connie's Chop Suey

Connie Ottman


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 votes

15 Min
40 Min


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

How to Make Connie's Chop Suey


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

Printable Recipe Card

About Connie's Chop Suey

Course/Dish: Chicken, Beef, Pork
Regional Style: Asian
Other Tags: Quick & Easy, Healthy

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