Mary's Chop Suey
"A family favorite from 1931, Mary gives us an updated version"
Serves 4-6 servings | Prep Time 25 minutes | Cook Time 80 minutesWhy I Love This Recipe
Is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles.
Ingredients You'll Need
1 1/2 lb of lean pork cubed
Oil
1 1/2 cup chicken broth
2 cups sliced celery
1 can sliced or diced water chestnuts
1 can bean sprouts (optional)
2 Tbsp soy or Tamari sauce
3 Tbsp cornstarch mixed with same amount of water
Sliced sauteed mushrooms, if desired
Directions
Brown meat in oiled skilled over medium heat
Add celery, broth, and soy/tamari and simmer one hour, adding more broth if necessary
Mix cornstarch and water and stir in until it thickens
Add water chestnuts, bean sprouts and mushrooms and continue to simmer until all ingredients are warm
Pairs Well With
Serve over rice and garnish with rice noodles
