Years ago, I would clean houses to help support my children. Often, my clients would be cooking when I arrived. If it smelled good, I would ask for the recipe. This recipe came from one of my customers, a dear, sweet lady, Mrs.Vick. It may not be authentic Chinese, but it sure is tasty. It should be served over rice.
Chop Suey
Course: Dinner, Ethnic Dishes, Main Dish – Beef, Main Dish – PorkServings
8
servingsIngredients
1 lb. beef stew meat, cut in small pieces
1 lb. pork stew meat, cut in small pieces
2 cups water
1½ teaspoon salt
¼ teaspoon pepper
1½ cup chopped onions
8 ounce package mushrooms, sliced
3 cups celery, cut into 1 inch pieces
5 Tablespoons molasses
2 Tablespoons soy sauce
2 cups fresh bean sprouts
3 Tablespoons corn starch
Additional ½ cup water
Directions
- Sauté onions in bacon grease until semi-soft.
- Add mushrooms and continue to sauté for a few minutes then remove from the pan.
- Brown the meat, adding a little more bacon grease, if needed.
- Add water, salt and pepper. Simmer, covered, for 45 minutes.
- Add mushrooms, onions and celery. Cook for 15 minutes more.
- Add molasses and soy sauce and continue simmering.
- Blend 3 Tablespoons corn starch into ½ cup water, making sure there are no lumps. Add to the chop suey to thicken the gravy.
- Add 2 cups fresh bean sprouts. Return to a soft boil and cook 2 minutes more.
- Remove from stove and serve over white rice.
Notes
- **Note: a small can of sliced water chestnuts (drained) and/or a small can of bamboo shoots (drained) may be added
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