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Chop Suey American-Style
Don’t let the long list of ingredients scare you away. This recipe makes a big batch, perfect for a large “c’mon over for dinner,” gathering. This recipe started out as one my grandma gave me a long time ago. I have tweaked this recipe considerably since then. What started out as basically a dish that was made with only cubed pork steak, chopped celery and bean sprouts has been transformed into a recipe my family loves.
Lo Mein, Chow Mein or
Chop Suey? What is the difference between these three Chinese-American dishes. Lo Mein is a dish of wheat-flour noodles often tossed with meat and vegetables. Chow Mein is similar to chop suey. Chow Mein features meat and vegetables in a sauce. Chow Mein is served over chow mein noodle and Chop Suey doesn’t even exist in 🇨🇳 China. It’s an American adaptation of Chinese dishes featuring small pieces of meat stirred into a sauce along with mushrooms, bean sprouts, water chestnuts, bamboo shoots and onions. Chop Suey is traditionally served over rice.
Super delicious! A family favorite:)
- 2 tablespoons vegetable oil
- 16 ounces boneless pork, trimmed and cut into 1/2 inch cubes
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 cups pork, chicken or vegetable 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
- 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 cups water
- 3 tablespoons cornstarch
- 2 tablespoons fresh grated ginger
Heat oil in Dutch oven over medium heat.
Add the pork, 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.
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.
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. Serve over hot jasmine rice or chow mein noodles.