Real Recipes From Real Home Cooks ®

my mom's chop suey

Recipe by
Denise Nalepa-Hucke
Green Bay, WI

Mom made this recipe pretty often and we all loved it. It is easy to make and flavors are wonderful. I have added the small corn in the can in the Oriental row. You can add the Chinese vegetables you like.

yield 6 -8
prep time 1 Hr
cook time 30 Min
method Pan Fry

Ingredients For my mom's chop suey

  • 1 c
    chopped celery
  • 1 c
    chopped onion
  • 1 can
    sliced water chestnuts
  • 1 can
    bean sprouts
  • 1 bottle
    or can button mushrooms or fresh sliced
  • 1 Tbsp
    bead molasses or to taste
  • 1 Tbsp
    low sodium soy sauce
  • 2 lb
    chop suey meat (mix of beef, pork and veal)
  • 1 can
    minature corn
  • 1/4 c
  • 2 c
    rice, cooked and hot

How To Make my mom's chop suey

  • 1
    Steam Cook meat in Fry pan with onion and celery with a little water or pressure cooker for 20-25 minutes. Cook rice separately.
  • 2
    When almost done put water chestnuts, bean sprouts, mushrooms and corn in.
  • 3
    Put Corn Starch in Juice to thicken gravy separately. Mix all together and Serve over rice. Enjoy!