June 9, 2014

Chop Suey, American-Style

On the Menu Today~
Chop Suey, American-Style

Don't let the long list of ingredients scare you away...
This recipe makes a big batch and
it's delicious.

Chop Suey, American Style

  • 2 tablespoons vegetable oil
  • 12 ounce boneless pork, trimmed and cut into 1/2 inch cubes
  • 4 ounces boneless beef, trimmed and cut into 1/2 inch cubes
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 2 cups beef or pork broth
  • 2 cups water
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 (1 oz) package stir-fry seasoning mix
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 2 medium carrots, peeled and thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 green pepper, chopped
  • 1 (4 oz) can straw mushrooms, drained
  • 2 cups fresh bean sprouts or 1 (16 oz) bean sprouts, drained
  • 1 (8 oz) can sliced bamboo shoots, drained
  • 1 (8 oz) can sliced water chestnuts, drained
  • 1 (28 oz) can stir-fry vegetables, drained
  • 8 green onions, sliced
  • 1/3 cup water
  • 3 tablespoons cornstarch
  • 2 tablespoons fresh grated ginger
Cooking Directions
  1. Heat oil in Dutch oven over medium heat.
  2. Add the pork, beef, garlic and onion. Cook for 5 to 10 minutes or until meat is browned. Add the broth, water, soy sauce, brown sugar, seasoning mix, ground ginger and black pepper. Bring to a boil. Lower the heat and simmer, covered for 25 minutes or until meat is tender.
  3. Stir in the carrots, celery, green pepper, mushrooms, bean sprouts, bamboo shoots, water chestnuts and stir-fry vegetables. Bring to a boil. Lower heat and simmer, covered, for 15 minutes or until the veggies are crisp-tender, stirring occasionally. Stir in the green onions.
  4. In a small bowl, stir together the water, cornstarch and fresh grated ginger; stir into the meat mixture. Cook for 2 to 5 minutes or until mixture thickens.

Chop Suey Chinese

Serve over hot jasmine rice or chow mein noodles.

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