33 Reviews

I made this via the pressure cooker method. It turned out great. The suggestion to adjust the salt/sweet flavors is well taken. For my tastes I needed to modify a bit. Very easy to make. I will definitely whip this up again.

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Bob Crouch April 07, 2002

If this is better the second day, I'm going to have a great dinner! I added more molasses and towards the end I put in already cooked chinese egg noodles....It was heaven and almost got polished off by two people! Thanks so much!

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Jen Wiehl April 03, 2002

VERY GOOD !!!! I made it with Beef. I think it would be very good with chicken too with very little "adjustment". I'm going to try this with pork and with chicken (not at the same time though).

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Lali October 01, 2001

Delicious! I made the recipe as directed using beef. A sa matter of fact, I made this dish with sliced tenderloin - a bit of a splurge. I used beef broth and fresh bean sprouts and I added pea pods for color. The molasses gives this dish a deep rich flavor.

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Lorac July 07, 2012

This was just like my moms! Left out the sprouts and added water chestnuts. After I browned everything put it in the crockpot My kids ate it up. Cant wait to tell my sister.

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hgardn April 13, 2009

Very similar to my Mom's recipe, which came from the 1950 Ladies Home Journal cookbbok.DO use the Molasses, it really does something for the dish. We ate this growing up in the Midwest when there were not many Chinese options for dining out. Mom served it on those crunchy chow mein noodles that came in a can (La Choy) Today I serve it on rice. Thanks Peg, for the trip down memory road!!

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redwine March 09, 2009

I used pork tenderloin and cooked in my pressure cooker (high) for 15 min., and the meat turned out extremely tender. I used a canned of Chinese veg., too. I loved how dark and rich the sauce was! It really tasted like it had beef stock in it. Thanks Peg, for posting. Roxygirl

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Roxygirl in Colorado September 07, 2007

This was very popular in the Chicago area. We use BEAD Molasses, which is found in the Oriental section when you can find it. I order it online from San Francisco, even though I live in California, it is not in the stores here. I use more than 4 tablespoons. I love the addition of the chicken broth in yours. Thanks!

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Donna K. January 14, 2007

This was a great basic recipe that I actually, enjoyed. I added some garlic and a few more chinese veggies like pea pods, water chestnuts, bok choy, and bamboo shoots. Tasted just as good if not better than my local chinese takeout restaurant. I didn't measure out my vegetables either and put as much as I wanted. Nice.

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Doreen_2 March 28, 2015

This is a very good basic chow mein/suey recipe. Similar to old school New England or Fall River Chow Mein/ Chop Suey, you should try it on a hamburger bun with some crunchy fried wheat noodles or "sticks" as we called them. If you want this recipe to taste just like a Chinese restaurant from here in Rhode Island, just add about 1 tsp msg (Accent) and about 1/2 teaspoon more or less of ground celery seed powder. The secret to turning this into Chinese Restaurant taste is "velveting" the meat, you will not get the meat to ever have that restaurant tenderness without it. The pressure cooker is just not the same. Meat should be sliced very thin or in small sticks. Marinate the meat in 2 tblsp rice wine Shaoxing, drop sesame oil,white pepper, cornstarch, oil and egg whites. Thats the base most Chinese restaurants use that is why their pork and chicken has that really tender texture and and is never dry. You can velvet the pork strips or thin sliced chicken using either oil or boiling water or broth. Just remember to just partially cook it, it will cook more in the gravy, 20 seconds is enough, you should watch a video of technique, it is probably most important lesson in Chinese cooking of meats. It turns this into gourmet dinner. It is really easy but is a bit of a pain in the ass to velvet the meat but you will thank yourself after.

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bpd2222 March 07, 2015
Pork Chop Suey