My Mom's Chop Suey

My Mom's Chop Suey Recipe

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Denise Nalepa-Hucke


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.


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1 Hr
30 Min
Pan Fry


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  • 1 c
    chopped celery
  • 1 c
    chopped onion
  • 1 can(s)
    sliced water chestnuts
  • 1 can(s)
    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(s)
    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!

Printable Recipe Card

About My Mom's Chop Suey

Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: Chinese
Dietary Needs: Low Sodium
Other Tag: Heirloom

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