Chop Suey
Why I Love This Recipe
Ingredients You'll Need
2 pounds pork shoulder roast cut in small pieces (save fat scraps)
1½ pounds fresh bean sprouts
5 stalks celery cut into medium-size slivers
1 large green pepper cut into medium-size pieces
1 large onion cut into medium-size pieces
1 cup beef bouillon
2 tablespoons soy sauce
1½ tablespoons brown sauce (in Asian aisle)
1 teaspoon salt
1 teaspoon cornstarch
Directions
1. Cut the meat and all the vegetables before starting.
2. Fry fat scraps with a little oil then discard scraps, using fat to fry with.
3. Cook everything on high heat in wok. Fry pork 3 to 4 minutes (add a little oil if needed).
4. Add celery and onions to the wok; cover and cook 5 minutes.
5. Add green pepper and cook uncovered 2 to 3 minutes.
6. Add sprouts, bouillon, brown sauce, and soy sauce; heat well.
7. Dissolve cornstarch in a little water; stir in and cook 2 to 3 minutes.
8. Serve over rice and sprinkle with Chow Mein noodles.
Questions, Comments & Reviews
More Great Recipes: Main Dish
Make Your Own Cookbook
Preserve (and even sell) your recipes. Great for groups, fundraising, book previews, bridal gifts & more. Makes the perfect sentimental gift.
Learn More
New To BakeSpace?
Learn more about our community
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies6 Recipes
458 Downloads
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook7 Recipes
51102 Downloads
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film6 Recipes
11343 Downloads
