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
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.
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.
elery and onion.
Add chop suey vegetables and other vegetables if
Heat oil in a large skillet. Saute onion and celery. Add gravy, soup and soy sauce. Bring to a boil. Add pork, bean sprouts, bamboo shoots and water chestnuts. Return to a boil. Reduce heat and simmer 5 minutes. Combine cornstarch with 1/2 cup cold water and stir until smooth. Add to chop suey and return to boil until thickened. Serve over Chinese noodles.
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.
In a large skillet, brown pork in butter.
Cover and cook 15 minutes.
Remove from skillet.
Add onion, green pepper and mushrooms.
Cook until tender, about 3 minutes.
Add chop suey vegetables, water chestnuts, chicken stock and pork.
Combine cornstarch and soy sauce.
Stir until smooth.
Add to meat mixture.
Season to taste.
Bring to a boil.
Reduce heat and simmer 10 to 15 minutes, stirring occasionally.
Serve over chow mein noodles.
Serves 6.
*Any type of meat may be used.
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.
onders in tenderizing the pork.
Cut pork into 1/2 inch
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.
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.
Brown pork (cut into cubes) in vegetable oil.
Add diced onions and celery.
Cover with water.
Simmer about 1 1/2 hours or until meat is tender.
Add Chop Suey vegetables and mushrooms. Add a little water for juice. Add 3 tbsp. LaChoy Sauce, salt and pepper and bring to a boil.
To thicken, add a little corn starch with water.
Cook pork.
Add onions and celery and brown.
Add flour. Cover with water and simmer with La Choy brown gravy sauce.
When celery is almost tender, add last four ingredients.
Heat only until warm.
Serve with rice and/or chop suey noodles.
Use soy sauce as desired.
Brown meat with diced onion; add celery.
Cook, covered. Simmer until meat is done.
Add bouillon cubes.
Add remaining ingredients; stir together.
Serve over cooked rice.
Sprinkle with chop suey noodles.
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.
Saute pork strips for 5 minutes, but not until browned. Add celery and onions and cook for 2 to 3 minutes longer. Add salt and boiling water. Add molasses and soy sauce;\tadd cornstarch which has been blended with 1/2 cup warm water. Cook until mixture boils, stirring constantly. Add more hot water, if necessary. Add vegetables until
thoroughly heated. Serve with hot, fluffy rice. Makes 4 to 5 servings.
Brown beef and pork with oil, onion and garlic. Stir in remaining ingredients.
Cover and simmer for 45 minutes. Dissolve cornstarch in cold water. Stir into simmering chop suey.
Cover and cook until thickened.
Allow to cool. Place in freezer bag. Label and freeze.
To serve: thaw. Heat until bubbly. Serve over rice and chow mein noodles.
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.