Nyla Morrison's Note:
This is one of my favorite recipes from my cousin June. I enjoy cooking Caribbean chop suey because it's so easy to prepare and it's healthy too. Healthy eating is the primary reason for authoring my cookbook. From http://www.minnacookscaribbean by Nyla Morrison
My Private Note
Units: US | Metric
- 1Prepare spaghetti as directed.
- 2Chill covered overnight or until firm and separated.
- 3Use a deep iron skillet or stovetop wok.
- 4Cut up and carrots into small slanted pieces.
- 5Dice scallions.
- 6Heat pan over medium to high heat with half tablespoons of oil.
- 7Stir oil into oil bottom and sides of pan completely.
- 8Add celery and scallions together.
- 9Add pork, stir constantly until glowing color appears in vegetables; remove vegetables and place in bowl.
- 10Add carrots to pan.
- 11Stir and turn to cook thoroughly without burning.
- 12Vegetables should sizzle when cooking.
- 13Remove carrots when they have cooked 7 to 10 minutes.
- 14Put remaining oil into pan.
- 15Add spaghetti and stir.
- 16Add 2 beaten eggs.
- 17Stir again.
- 18Add vegetables to pan.
- 19Mix well.
- 20Sprinkle with soy sauce and spices to taste.
- 21Continue stirring until all vegetables are completely mixed.
- 22Serve immediately.
- 23Serves 6-8.
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Nutritional Facts for Cousin June's Trinidad Chop Suey
Serving Size: 1 (934 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2048.7
- Calories from Fat 269
- Total Fat 29.8 g
- Saturated Fat 5.9 g
- Cholesterol 423.0 mg
- Sodium 2407.7 mg
- Total Carbohydrate 331.3 g
- Dietary Fiber 7.8 g
- Sugars 11.0 g
- Protein 110.1 g
The following items or measurements are not included: