Chinatown Chop Suey

Submitted by CJAY8248

"From C. Wong at Madison Middle School."

 

• Ready In: 1hr 30mins
• Ingredients: 13
• Yields: 1 recipe
• Serves: 8

ingredients

• 566.99 g pork, boneless
• 453.59 g beef, boneless
• 340.19 g veal, boneless
• 44.37 ml cooking oil
• 236.59 ml water
• 709.77 ml diagonally sliced celery
• 473.18 ml coarsely chopped onions
• 44.37 ml cornstarch
• 59.14 ml water
• 59.14 ml soy sauce
• 59.14 ml bead molasses
• 453.59 g can bean sprouts, drained and rinsed
• 2 (283.49 g) can water chestnuts

directions

1. Cut meat into 2 x 1/2 x 1/4" strips. Heat oil in large wok. Stir fry 1/2 lb. meat at a time, browning pieces on all sides. Remove meat from wok as it is browned. When all meat is browned, return to wok. Cover and cook over low heat for 30 minutes. Add 1 cup of water, celery and onions. Bring to a boil, reduce heat and simmer, covered, for 20 minutes. Blend cornstarch, 1/4 cup water, soy sauce, and molasses. Stir into meat mixture. Bring to a boil; cook 2 minutes, stirring constantly. Add bean sprouts and water chestnuts. Serve on hot, fluffy rice.

Reviews

[jrtfan]

Always the best chop suey! I usually add a can of chop suey vegetables. Comfort food to me!