mom's chop suey

How To Make mom's chop suey

• 
  Step 1
  Chop onions and celery fairly small and set aside.
• 
  Step 2
  In a large Dutch oven, brown the meat in oil with salt and pepper to taste.
• 
  Step 3
  Add celery and onion. Cover with about half the bottle of soy sauce and add water to cover mixture. Bring to a boil and then lower heat. Simmer, covered, for 1 hour.
• 
  Step 4
  Add bean sprouts and water chestnuts, and a little more soy sauce and water if needed (not too much if you want it to be thick). Let this cook for about 20 minutes.
• 
  Step 5
  In a small saucepan, mix together the brown gravy sauce, the corn starch and water.
• 
  Step 6
  Cook over medium heat, stirring constantly until it gets so thick you can't stir any longer.
• 
  Step 7
  Immediately remove from heat and stir into the large pot, until very well mixed. Should be semi-thick at this point and ready to serve.
• 
  Step 8
  I like to serve this over hot white rice and sprinkle with crisp chow mein noodles. And, of course, egg rolls on the side--I cheat and buy frozen ones.
• 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!