my mom's chop suey

Name: My Mom's Chop Suey
Prep time: 1 h
Cook time: 30 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 cup(s) chopped celery; 1 cup(s) chopped onion; 1 can(s) sliced water chestnuts; 1 can(s) bean sprouts; 1 bottle(s) or can button mushrooms or fresh sliced; 1 tablespoon(s) bead molasses or to taste; 1 tablespoon(s) low sodium soy sauce; 2 pound(s) chop suey meat (mix of beef, pork and veal); 1 can(s) minature corn; 1/4 cup(s) cornstarch; 2 cup(s) rice, cooked and hot

40 Pinches

Denise Nalepa-Hucke

Green Bay, WI

Updated on Jun 3, 2014

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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prep time 1 Hr

cook time 30 Min

method Pan Fry

yield 6-8 serving(s)

Ingredients

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

How To Make my mom's chop suey

Step 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.

Step 2

When almost done put water chestnuts, bean sprouts, mushrooms and corn in.
Step 3

Put Corn Starch in Juice to thicken gravy separately. Mix all together and Serve over rice. Enjoy!
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