Make stock with water, soy sauce and bouillon cubes. Add stock to browned meat. Simmer for at least 1/2 hour.
Add chop suey vegetables. Serve over rice. Basic chop suey recipe freezes well.
Brown steak in a little oil.
Add celery, onion and garlic to meat; simmer on low heat.
Then add chop suey vegetables and bean sprouts (do not drain).
Then add soy sauce and bouillon cubes. Simmer until meat is tender.
Serve over rice and chop suey noodles.
elery and onion.
Add chop suey vegetables and other vegetables if
Cut beef
and
pork into small cubes.
Salt and pepper. Brown in\tsmall amount of fat.
Add chopped onions and celery. Then add gravy, molasses and chop suey sauce.
Cook until meat is tender. Thicken with flour.
Add bean sprouts.
Serve over steamed rice.
Brown pork in oil.
Add and saute onions, celery and mushrooms for 3 minutes.
Mix cornstarch with 1/4 cup of water.
Add salt, molasses and soy sauce with remainder of water.
Mix altogether and pour over meat.
Cook slowly, covered, until tender (can use slow cooker) or on top of stove.
Add and heat the chop suey vegetables.
Serve over rice.
Top with Chinese noodles.
Serves 6 to 8.
ender, about 45 minutes. Drain Chop suey vegetables and water chestnuts and
Into a hot skillet, place 3 tablespoon oil and bring to a boil. Fry meat until nearly done.
Stir in chop suey sauce, sprouts, celery, onions, salt and 1 cup water; cook for 15 minutes.
Make a thickening from flour and stir into mixture thoroughly for several minutes.
This may be prepared several hours before serving time. Open the can of noodles and heat in the oven for several minutes. Arrange the noodles on a large platter and place chop suey in center.
Brown pork in heavy saucepan or wok.
Add onion, celery, bell pepper, soy sauce and chop suey vegetables.
Add cornstarch the last 15 minutes of simmering.
Add more soy sauce.
Simmer 45 minutes.
Serve over cooked rice.
Add Chinese noodles if desired.
Since rice is the most important ingredient in South China menus, the average person will eat about 1/2 to 1 cup uncooked or 1 to 2 cups cooked rice with other food served at the meal.
Use this ratio when cooking:
1/2 cup uncooked = 1 cup cooked rice. To prepare for 4 to 6 people, measure 2 to 4 cups (or more) of raw uncooked short/medium grain rice.
Do not use any other kind for authentic Chinese rice; the grains should stick together rather than separate.
Brown meat. Drain.
Dissolve bouillon in 1 1/2 cups boiling water.
Add to skillet with meat.
Combine 1/2 cup cold water with cornstarch. Sir into meat mixture.
Bring to a boil.
Reduce heat and simmer until thickened.
Add drained chop suey vegetables and soy sauce.
Stir and cook until heated through, about 15 minutes.
Serve over rice. Sprinkle with chow mein noodles.
Brown beef, onion and celery in shortening.
Add bean sprouts and chop suey vegetables.
Cook on low for 1 hour, stirring occasionally, covered.
Mix soy sauce and flour.
Add to pot slowly.
When thickened, add molasses.
Simmer 15 minutes, uncovered.
Serve with rice, noodles or potatoes.
Great with chow mein noodles on top.
Brown meat with 3 tablespoons lard or other oil.
Put rest of ingredients together; add to browned meat.
Simmer several hours. Serve over rice or chop suey noodles.
Cook celery, onion and ground beef in hot fat in large frypan for about 5 minutes, until meat begins to brown.
Blend cornstarch with water; stir into beef mixture.
Add bouillon cube, soy sauce and salt.
Cook, stirring constantly, until sauce is thickened and clear.
Stir in cabbage.
Cook, covered, for about 3 minutes, until cabbage is tender but still firm.
Serve on rice.
Provides 6 servings, 3/4 cup chop suey and 2/3 cup rice each.
Cut beef into thin slices and marinate
Heat oil in large nonstick skillet over medium-high heat.
Add beef; cook until browned.
Add beef broth, soy sauce, ginger and mustard; mix well.
Lower heat.
Add fresh vegetables; cover. Simmer for 1 hour (more or less, depending on the quality of the beef).
Add canned vegetables; recover. Simmer for a half hour.
If necessary, use cornstarch to thicken (mix with water in a separate bowl and add to chop suey a little at a time).
Serve with white rice or chow mein noodles.
Heat oil in large pot over high heat.
Brown beef stew meat mixing in cut up onions and celery.
Add water, soy sauce and beaded molasses.
Simmer for 3 hours.
Add bean sprouts and water chestnuts.
Mix cornstarch and water and add to chop suey, heat until thickens.
Serve over rice.
Brown round steak.
Add celery and onion and juice from canned vegetables.
Add molasses, bouillon, water and salt.
Simmer, covered, for 1 hour.
Dissolve 1 tablespoon cornstarch in 1/4 cup water with 3 tablespoons soy sauce.
Mix into chop suey and cook until thickened about 2 minutes.
Braise hamburg.
Add soy sauce, salt and bouillon.
Add onion and chop suey vegetables.
Cover and cook until boiling.
Blend cornstarch, ginger, molasses and water.
Add and stir until thickened.
About 4 servings.
Brown chicken in butter; add onion, stir occasionally. Dissolve cubes in hot water, add to chicken together with molasses and choy sauce.
Cover and cook on low about 20 minutes or until chicken is tender.
Add vegetables, bring up to simmer and cook 6 minutes longer.
Blend cornstarch dissolved in water into chop suey.
Cook until gravy is thickened.
Sprinkle almonds over chicken chop suey before serving.
Serve with cooked rice.
Add the onion and celery to the steak or pork.
Fry with meat until browned a little.
Add salt and pepper to taste.
Fill frying pan 3/4 full of water.
Cook all together for 1/2 hour; thicken like gravy.
Add the bean sprouts and chop suey vegetables; heat through.
Serve over rice and chow mein noodles.