Total Time
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.

Ingredients Nutrition


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

5 5

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.

5 5

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.

5 5

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 !