Prep 15 mins
Cook 20 mins
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.
- 1⁄4 cup mazola corn oil
- 1 1⁄2 cups diced pork steak
- 1 cup chopped onion
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 cup chopped celery
- 1 cup hot water
- 1 can drained lachoy bean sprouts
- 1⁄3 cup cold water
- 2 tablespoons cornstarch
- 2 teaspoons lachoy soy sauce
- 1 teaspoon sugar (optional, I don't use this)
- 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.
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.
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.
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 !