Chop Suey Recipe 45 Food

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

Steps:

• Cook pork celery and onions in.
• oil and butter for 20 minutes or.
• until done.
• Add bean sprouts and chicken broth.
• Cover pot.
• Simmer for 15 to 20 minutes or
• until done.
• Add mushrooms and.
• soy sauce.
• stir well.
• Mix corn starch with 1/3 cup water.
• add to mixture.
• Cook until sauce thickens.
• Remove from heat.
• Serve over cooked rice.

BEEF CHOP SUEY

Steps:

• Heat oil in large pot over high heat.
• Brown beef stew meat mixing in cut up onions and celery.
• Add water, soy sauce and beaded molasses.
• Simmer for 3 hours.
• Add bean sprouts and water chestnuts.
• Mix cornstarch and water and add to chop suey, heat until thickens.
• Serve over rice.

CHOP SUEY

Steps:

• Preheat the oven to 375 degrees F.
• Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.
• In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.

AMERICAN CHOP SUEY

Steps:

• 1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.
• 2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
• 3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot.

PORK CHOP SUEY

Steps:

• Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
• Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
• Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.

CHINESE CHOP SUEY

Steps:

• Heat oil in fry pan. Add the meat, salt, soya sauce, and garlic; brown quickly and remove from pan.
• To the pan add onion, celery, mushrooms, and bean sprouts and fry a few minutes. Add meat.
• Mix cornstarch with mushroom liquid and add to pan. Heat until hot and thickened.
• Chinese noodles may be added before serving.
• Service with rice. NOTE: Leftover meats may be used in this recipe. Serves 4.
• Wheatland Bounty.

CHOP SUEY

Steps:

• Heat olive oil in a large, deep non stick skillet. Sear pork until it turns white about 4 min, remove from pan (remember to season with pepper and papaya seeds).
• Now heat Sesame oil & add onion and sauté for 5 minutes medium low heat. You want them to soften and caramelize a bit.
• Add celery and bok choy stalk to onions cook 5 more min on low-medium heat.
• Next add bouillon cover skillet bring to a boil simmer for 5 minutes. Add sprouts for last two minute.
• While vegetables are cooking In a small bowl combine the cold water, cornstarch, soy sauce, hoisin sauce and honey.
• Next place a strainer in a bowl and dump your skillet contents into it, so that you have the liquid separated from the vegetables.
• Take the liquid dump back into skillet along with your meat and cornstarch mixture cook for 3 min add bok choy and cook another 2 min or until sauce has thickened to taste.
• Remove meat and bok choy from sauce. Put sauce in a bowl. Dump back vegetables and meat in skillet and mix and cook for a min or two.
• Serve over noodles or rice.

CHOP SUEY

Steps:

• In a skillet, brown beef; drain. Dissolve bouillon in 1-1/2 cups boiling water; add to skillet. , Combine remaining water with cornstarch; stir into beef mixture. Bring to a boil; reduce heat and simmer until thickened. Add vegetables and soy sauce; stir and cook until heated through, about 15 minutes. , Serve over rice; sprinkle with chow mein noodles.

CLASSIC PORK CHOP SUEY

Steps:

• Stir fry veggies in the oil in a pre heated wok till tender crisp (about 5-10 min).
• Add broth cook till heated through.
• Combine soy sauce and cornstarch and add to vegetable mixture.
• Cook and stir till thick and bubbly.
• Serve over rice or crispy noodles and sprinkle with pork.