Chop Suey
Chop Suey
I made this Monday for dinner. I remember my mom making this for my sister Reta on her birthday. It was a tradition in our family that for our birthday we could have Mom cook our favorite for our birthday dinner. I always remembered that Reta picked Pork Chop Suey for her birthday dinner. I must remember this because when I was younger Chinese food was not my favorite cuisine. I have no idea what my favorite pick was but I do remember liking spagetti and awful lot back then. Today chinese is one of my favorite cuisines along with Mexican. The chop suey came out terrific and we all enjoyed it. I served it over rice but you could serve this with chinese noodles to.
3 Tablespoons Vegetable Oil
1 1/2 Lbs of Veal or Pork
1 can mushrooms
1 cup chopped onion
2 cups chopped celery
1 teaspoon fresh ginger
2 1/2 cups chicken or vegetable broth
1 can chinese vegetables
1 can bean sprouts
3 Tablespoons Soy Sauce
salt and pepper to taste
Brown the meat in the 3 tablespoons vegetable oil, add the onions, celery and ginger and cook until tender. Drain the chinese vegetables and add to the pan along with the chicken or vegetable broth. Add the three tablespoons of Soy Sauce and then thicken the broth with a couple tablespoons of corn starch.
Serve over rice or noodles
Serves four
1 1/2 Lbs of Veal or Pork
1 can mushrooms
1 cup chopped onion
2 cups chopped celery
1 teaspoon fresh ginger
2 1/2 cups chicken or vegetable broth
1 can chinese vegetables
1 can bean sprouts
3 Tablespoons Soy Sauce
salt and pepper to taste
Brown the meat in the 3 tablespoons vegetable oil, add the onions, celery and ginger and cook until tender. Drain the chinese vegetables and add to the pan along with the chicken or vegetable broth. Add the three tablespoons of Soy Sauce and then thicken the broth with a couple tablespoons of corn starch.
Serve over rice or noodles
Serves four
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