Pork Steak Chop Suey

"Mom made this when I was growing up and a favorite among the seven of us. Mom would make it in a deep cast iron frying pan. She would have dad get his serving out and then the rest of us could eat, otherwise dad wouldn't get any. I will suggest something that you may think ewwwww....but try it. Serve this dish with celery stuffed with peanut butter. It is EXCELLENT."
 
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photo by NJN2MOM photo by NJN2MOM
photo by NJN2MOM
Ready In:
35mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Pour shortening into a hot skillet.
  • Add the pork steak and seer quickly.
  • Add onion and fry for 5 minutes.
  • Add celery, salt, pepper and hot water.
  • Cover and cook for 5 minutes.
  • Add drained, LaChoy bean sprouts.
  • Mix thoroughly and heat to a boiling point.
  • Add flavoring and thickening ingredients.
  • Stir lightly and cook 5 minutes.
  • Can be served over LaChoy chow mein noodles, or over rice.

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Reviews

  1. 1950's. No siblings, just a lonely-only. Dad died when I was 9. Mom kept me well fed and I "SO" remember this recipe as one of my favorite meals (I've made this as written so I know it's true). The only added ingredient was water chestnuts for a fun crunch and always over rice. Never cared much for the chow mein noodles. Thanks for the memory. At 70, I still appreciate a tasty, easy to make meal.
     
  2. I have always made my chop suey, as my Mother did, out of the cans! Never again. I loved this recipe and will use it over and over. I added garlic, sliced broccoli stems, water chestnuts and chopped peppers. The sugar and salt were omitted and the soy sauce was increased to 2T. I like soy! I'm sure this is much healthier than using the canned veggies so thanks for a great and healthy version.
     
  3. This was my grandma's recipe! I have been trying to find it for so many years and this is it, I just can't thank you enough, you took me back to her kitchen with this delicious meal. The ONLY change was I added drained water chestnuts and drained sliced mushrooms, just like grandma used to. Served over rice and topped with chow mein noodles. Thank you so very much for this recipe.
     
  4. Great weeknight treat. I added a touch of garlic and water chestnuts. Next time we will double the veggies. I loved that there was plenty of sauce and also the crunch of the celery. This would work well with chicken too! Good recipe !
     
  5. this was good it was good with napa cabbage
     
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RECIPE SUBMITTED BY

I am living in Stafford England have been for just over 5 years. I enjoy being a housewife and I am now able to concentrate on my love of cooking for my family. I enjoy trying new recipes and making up a few as I cook. I am a part time pharmacy assistant for our local chemist. I met my husband on the internet, and find that I couldn't have found a more perfect partner than him. He is an exceptional man as he loves to cook with me. He is a very patient and loving man and understands me far better than anyone I know. He has two sons, Ben and Barrie, that are wonderful young men, who have accepted me in their lives as a stepmom. And now they have made me a grandma. I have a lovely grandson Jacob who is just 1 year. Now we were informed we are to become grandparents again in May and June. I love the idea of being a grandma. I love to collect cookbooks, Boyds Bears, take family pictures, Reading is a very big passion. I enjoy reading Nora Roberts and J D Robb, who are one in the same. I spend a lot of time playing World of WarCraft. I do miss my family that I left in the states, such as a sister and 3 brothers. Both of my parents are dead. My pet peeves.......I don't like it when friends don't keep in touch, I dislike phoniness, insincerity, and backstabbing. It is sad that there are so many people out there that are like that and don't realize it or just don't care..
 
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