Combination Chop Suey Food
CHOP SUEY
This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.
Provided by DKOSKO
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 270 calories, Carbohydrate 12 g, Cholesterol 39.4 mg, Fat 17.5 g, Fiber 2.5 g, Protein 16.4 g, SaturatedFat 4.9 g, Sodium 802.7 mg, Sugar 3.8 g
COMBINATION CHOP SUEY
This comes from the "Cooking Class-Chinese-Cookbook". I used Napa cabbage which I never had before. I thought it was very good. It gave the dish a nice flavor to me. Instead of the green beans, I used some Chinese vegetables (the kind with the noodles in) plus all the other vegetable in the recipe and served over rice; so good! I also cheated and used chicken tenders to cut back the prep time. I sauteed the chicken until it was done but not browned. I also used precooked shrimp.
Provided by Catnip46
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine chicken and broth in large saucepan. Bring to a boil over medium high heat. Reduce heat to low; cover. Simmer 20 minutes or until chicken is no longer pink in center. Remove from heat. Let stand until chicken is cool.
- Remove chicken from broth; set aside. Strain broth; refrigerate or freeze for another use. Remove and discard skin and bones from chicken; coarsely chop chicken.
- Finely chop cabbage with large knife or cleaver.
- Combine cornstarch, water, soy sauce and bouillon granules in small bowl; set aside.
- Heat oil in large skillet over high heat. Add pork; stir fry until no longer pink in center; about 5 minutes. Remove from skillet; set aside.
- Add cabbage, beans, celery, onions and carrot to skillet; stir fry until crisp-tender, about 3 minutes. Stir soy sauce mixture; add to skillet. Cook and stir until sauce boils and thickens, about 3 minutes. Add chicken, pork, shrimp and bamboo shoots. Cook and stir until shrimp turn pink and are cooked through, about 3 minutes. Serve over hot steamed rice.
Nutrition Facts : Calories 625.6, Fat 34.8, SaturatedFat 8.8, Cholesterol 203.2, Sodium 1928.7, Carbohydrate 18.2, Fiber 5, Sugar 8.4, Protein 59.1
CHOP SUEY
I got this recipe from an old cookbook I had. It had been sitting in the closet for more than 30 years. It is very good but even better the next day.
Provided by Jane from Ohio
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 290.6, Fat 11.8, SaturatedFat 2.6, Cholesterol 5.1, Sodium 499.9, Carbohydrate 40, Fiber 3.4, Sugar 7, Protein 8.4
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