This recipe is an American version of the classic Chinese dish. With bean sprouts, mushrooms and lots of flavor, it is sure to be a family friendly weeknight favorite.
Total Time: 2 - 3 hrs.
Yield: 6
Source: This was my mom's recipe
Ingredients:
- 1 small onion, minced
- 1 Tbsp oil (I use olive oil)
- 2 cups hot water
- 2-3 lb chop suey meat, (mostly beef, pork & veal( if you have it) cut up as you would for stew
- 4 cups celery, chopped in 1 inch pieces
- 2 onions, chopped in 1 inch pcs.
- salt, pepper, Accent (optional)
- 1 large can (28 oz.) chop suey vegetables, drained
- 1-16 oz can bean sprouts, drained
- 1- 8 oz. can mushrooms, drained
- 2 Tbsp Chinese bead molasses
- 2 Tbsp soy sauce
- 1/2 cup cold water
- 1 Tbsp cornstarch
- 1 tsp sugar
Steps:
- In a Dutch oven, sauté 1 small onion, minced, in oil. Add chop suey meat and brown. Add hot water; cover, simmer until meat is tender (about 1 hr).
- Add celery, onions, and about 1/4 tsp. Accent and 1 tsp. sugar. Cover and simmer about 1 1/2 hr.
- Add Chinese vegetables, mushrooms, bead molasses, and soy sauce. Heat through, stirring. Add bean sprouts and continue to heat. To thicken, mix cornstarch with water.
- Bring chop suey to boil; stir cornstarch into chop suey and lower heat slightly, stirring until thickened. Cook about 10 more minutes.
- Serve over rice.
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
Anonymous
March 31, 20160 found this helpful
I have been looking for this recipe for a long time. It came with a small cookbook I received with my Artist-Craft pots and pans I bought 47 years ago. My mom and aunt loved chop suey so I started making it for their birthdays. They are both gone now, but I have been wanting to make it again. Thank you so much for passing this along. Cheri Stephens
Anonymous
March 31, 20160 found this helpful
Valerie, this is it!
Anonymous
March 31, 20160 found this helpful
Valerie E. Thank you so much for sharing this recipe. I used to make this for my mom and my aunt back in the 80's and 90's. I lost the recipe along the way and have looked for it several times.
Originally, I got this recipe from a book that came with my Aristo-craft pots and pans 47 years ago! So happy to have found it again. Cheri S
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
