Chop Suey Recipe With Bean Sprouts Food

CHICKEN CHOP SUEY

Steps:

• Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
• Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
• Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
• Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

PORK CHOP SUEY

Steps:

• If you have a pressure cooker, it does wonders in tenderizing the pork.
• Cut pork into 1/2 inch cubes.
• Slice celery thin on diagonal.
• Slice onion into long slivers.
• Slice mushrooms into small hunks.
• Open cans of broth and bean sprouts.
• Mix corn starch into water.
• Heat oil in deep pan (pressure cooker or dutch oven), add butter and heat until it begins to bubble.
• Add pork cubes; don't stir for approximately 2 minutes to permit the pork to brown.
• Stir and add onion, celery, then mushrooms.
• Sprinkle in white pepper.
• Let cook over medium heat, stirring often, until celery and onion slivers are tender.
• Add chicken broth, soy sauce and bean sprouts.
• Now add the molassas, and stir.
• Taste for proper balance of sweet and salt flavor, adding more soy sauce or more molassas to balance flavor.
• Cover pot and simmer for at least an hour.
• If using pressure cooker, bring up to slow rocking pressure, and cook for 10 minutes.
• Let cool on its own, then remove cover and let simmer slowly for about 20 minutes.
• When pork is totally tender, and you have the proper sweet/salt flavor, mix corn starch into water and add to pot.
• Bring up heat just to the boil while stirring.
• Lower heat and let "cook" for about 15 minutes.
• Serve over long grain rice: 1 cup rice, 2 cups water, pinch of salt; bring to boil then cover and set on lowest heat setting for 25 minutes.
• I've made this chop suey for the past 45 years (yes, I'm an"older gal":).
• The chop suey freezes well.
• Enjoy!

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.

CHOP SUEY - CHICKEN STIR FRY

Steps:

• Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can get too tender). Rinse well, pat excess water with paper towels, set aside (see video).
• Sauce: Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir.
• Chop choy sum: Trim end off choy sum. Then cut into 7cm (3") pieces. Separate stems from leaves.
• Chop carrot - Peel then cut into 3cm (1.3") pieces. Then slice the pieces thinly.
• Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt.
• Add chicken, cook for 1 minute until the surface changes from pink to white.
• Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.
• Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.
• Serve immediately with rice (for low carb, low cal option, try Cauliflower 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

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.

PORK CHOP SUEY

Steps:

• Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.
• Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.

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.

CHOP SUEY (VEGAN)

Steps:

• Whisk together soy sauce and corn starch in a bowl until smooth. Add Chinese cooking wine, vegetable stock, and hoisin sauce. Whisk together until combined.
• Wash and dry the bok choy. Separate the stems and the leaves, and chop into 3 inch pieces. Use the tops of the leaves. Peel the carrot and slice into small pieces. Chop the onion into thin slices.
• In a large wok or large skillet over medium-high heat, add 2 tbsp of vegetable stock or water. You can also use sesame oil if you prefer. Add the garlic and onion. Cook for 1-2 minutes or until onions are translucent. Add carrots, and mushrooms. Cook for about more 5 minutes.
• Add the bok choy, bean sprouts and sauce. Stir fry for about 5 minutes. Then add the cubed tofu. Cook for an additional minute or two, or until tofu is heated and warmed through.
• Serve over brown rice.

CHOP SUEY

Steps:

• Brown chop suey meat. Cover with water. Add celery and onion.
• Add chop suey vegetables and other vegetables if desired (see note).
• Add soy sauce.
• Simmer 45 minutes.
• Add bouillon cubes and brown gravy sauce. Stir.
• Thicken gravy using corn starch if desired.
• Note: I have added bean sprouts, mushrooms, and extra water chestnuts before because I like them. I have also tasted this without thinkening gravy before. My opinion this recipe tastes more similar to chinese restaurants without thickening gravy, but is delicious either way.

CHICKEN CHOP SUEY WITH A TWIST

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots and water chestnuts. In a small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over chicken and vegetables. Cover and cook on low until chicken is tender, 5-6 hours., Combine cornstarch and water until smooth; gradually stir into chop suey. Add edamame, cover and cook on high until thickened, about 30 minutes. Serve with rice.

CHICKEN CHOP SUEY RECIPE

Steps:

• Preheat skillet to med-high. Add 1 tsp of oil, then toss in the celery, bok choy, and onions. Toss together then add grated fresh ginger, Stir well and continue stirring until the vegetables are just starting to soften, then add the bean sprouts. Toss and continue stir frying until the sprouts are translucent, but still a little crisp. Dump the vegetable mixture in a bowl and set aside.
• Put 1 1/2 teaspoon of oil plus 1/2 teaspoon of sesame oil in the skillet and add the chicken breast slices. Stir fry until pink isn't showing on the outside of the sliced chicken, then add the mushrooms, Stir fry until mushrooms are cooked just on the outside.
• Whisk together chicken stock, soy sauce, and cornstarch. Add this mixture to the pan. Stir well and cook for 1 minute. Add the vegetables. Mix well and cook for another minute or two (while frequently stirring) until the sauce thickens to the point of a thin gravy.
• Serve with rice or noodles.

CHICKEN CHOP SUEY

Steps:

• In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20-30 minutes., In a large nonstick skillet or wok, stir-fry onions and garlic in oil until tender. Remove with a slotted spoon to a bowl. Add celery, mushrooms and green pepper to skillet; stir-fry 3-4 minutes or until crisp-tender. Remove with slotted spoon to bowl. Add chicken and marinade to skillet; stir-fry for 5-7 minutes or until chicken is no long pink. Return vegetables to skillet., Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the bean sprouts, salt and pepper; cook and stir for 2 minutes or until heated through. Serve over rice if desired.

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.

HAMBURGER CHOP SUEY

Steps:

• Heat shortening in a large, deep skillet.
• Sear ground beef until it cooks through.
• 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.