MOM'S CHOP SUEY
By
Ellen Bales
@Starwriter
4
Another one of our mother's favorite recipes. Don't know where she got it, but it dates back probably beyond the 1950s. I also don't know whether this is technically chop suey or chow mein--never could figure out the difference. But we love it, regardless.
02-09-16
02-09-16
Rating:
★★★★★ 2 votes5
Comments:
Serves:
6-8
Prep:
30 Min
Cook:
1 Hr 20 Min
Method:
Stove Top
Ingredients
-
2 or 3 lbstew beef (or may use pork or chicken)
-
2 Tbspoil
-
1celery stalk (this means the whole bunch)
-
4 or 5 largeonions, chopped
-
2 mediumcans bean sprouts
-
1 or 2 can(s)water chestnuts, sliced
-
1 mediumbottle soy sauce
-
1/3 jar(s)chinese brown gravy sauce
-
2 or 3 Tbspcorn starch
-
2/3 cwater
How to Make MOM'S CHOP SUEY
- Chop onions and celery fairly small and set aside.
- In a large Dutch oven, brown the meat in oil with salt and pepper to taste.
- 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.
- 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.
- In a small saucepan, mix together the brown gravy sauce, the corn starch and water.
- Cook over medium heat, stirring constantly until it gets so thick you can't stir any longer.
- 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.
- 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.
About MOM'S CHOP SUEY
Main Ingredient: Beef
Regional Style: Chinese
Other Tag: Healthy
Hashtags: #vegetables #chinese-food
