Chop Suey Grandma Jones Food

GRANDMA'S AMERICAN CHOP SUEY RECIPE

Steps:

• Add the butter to large skillet set over medium high heat. Once melted, stir in the onion & celery. Cook until the onions are translucent. Transfer the veggies to a waiting bowl or plate.
• Add the oil & pork to the hot skillet. Stir the pork, cooking just until lightly crisped. Reduce the heat to medium.
• Return the veggies to the skillet, and stir them in to evenly combine.
• Add all of the remaining ingredients to the skillet, stirring to evenly incorporate.
• Cover the skillet with a lid and continue cooking the mixture until it's cooked down and taken on all the flavors, roughly 8-10 minutes, stirring occasionally & scraping the bottom of the pan as you do. Add water or broth, as needed, if too much liquid cooks out of your pan.
• Serve the chop suey over a bed of steamed white rice, and enjoy!

GRAMMA'S CHOP SUEY

Steps:

• You can use any pork or beef, or mixture of both. I like to use boneless pork chops. Slice the pork or beef, marinate in the garlic, ginger, soy, pepper and oil for at least 2 hours or longer.
• Saute in a pan with some oil until browned. Cover and simmer for 20 minutes. Add the celery and onion with 1 cup water, and simmer for 15 minutes more. Mix the soy sauce, molasses, water and cornstarch until smooth. Add to the meat mixture and stir until thickened. Add the chinese vegetables and mix well.
• Serve over hot steamed rice with crunchy chow mein noodles.

CHOP SUEY

Steps:

• Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
• Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
• Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
• Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
• Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.

CHOP SUEY

Steps:

• Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

CHOP SUEY - GRANDMA JONES RECIPE RECIPE

Steps:

• Cook meat and then drain Add onions to browned meat then add bead molasses I prefer a little less than 1 T Add celery, mushrooms and green pepper Add soy sauce, as much as you want Add sugar to taste Cover and cook for 2 hours. Approx. 1/2 hour before done, rinse and drain sprouts and add to mixture along with water chestnuts