PRESSURE-COOKER CHICKEN CHOP SUEY
If you're in for a busy evening, here's a wonderful way to ensure you can still have a healthful supper. It's tasty, traditional-and easy, too. -Melody Littlewood, Royal City, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Place chicken in a 6-qt. electric pressure cooker. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots, water chestnuts and edamame. In a small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over chicken and vegetables., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 170°. , Select saute setting and adjust for low heat. In a small bowl, mix cornstarch and water until smooth; stir into meat mixture. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rice.
Nutrition Facts : Calories 182 calories, Fat 6g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 709mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
PRESSURE-COOKER CHOP SUEY RECIPE - (3.7/5)
Provided by á-2986
Number Of Ingredients 11
Steps:
- Heat the oil in the pressure cooker on medium heat. Brown the meat in the oil. Add celery, onions, salt, pepper, and water, cover and cook for 10 minutes. Cool for 5 mins and then reduce pressure Add bean sprouts and simmer in open pan for 3 minutes. Add soy sauce. Mix well. Thicken with cornstarch mixed with cold water. Add to the pressure cooker and cook 1 minute. Serve with hot rice.
AMERICAN CHOP SUEY (SLOW COOKER)
Make and share this American Chop Suey (Slow Cooker) recipe from Food.com.
Provided by Sassy J
Categories Meat
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Use a 6-quart slow cooker.
- In a large skillet, brown the beef, bacon and onion all together until the meat is no longer pink.
- Drain well and transfer to slow cooker.
- Add everything else into the pot except for pasta and cheese.
- Stir to combine.
- Cover and cook on low for 6-8 hours.
- Stir in the raw pasta and cook on high for ~30 minutes, or until pasta is bite-tender. Season to taste with salt and pepper.
- Serve in a wide-mouthed bowl with a handful of cheese on each serving.
Nutrition Facts : Calories 517.7, Fat 16.5, SaturatedFat 7, Cholesterol 57.2, Sodium 604.2, Carbohydrate 64.9, Fiber 5.9, Sugar 13.4, Protein 26.1
BEEF CHOP SUEY
This is my mom's chop suey recipe and is one of my favorite meals. Great for a Sunday family dinner.
Provided by Husky Brigade
Categories Stew
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
PORK CHOP SUEY
Chinese Chop Suey made with pork. I've cooked this for the past 45 years...and it's at it's best the following day. My Mom made it this way...so you can figure the recipe is a good 70 years old. Guess that's considered "antique" :) It freezes well, without losing flavor.
Provided by Peg1933
Categories Pork
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 338.7, Fat 13, SaturatedFat 5, Cholesterol 66.3, Sodium 1417.9, Carbohydrate 28.4, Fiber 4.5, Sugar 17.1, Protein 31
HOMEMADE BEEF AND PORK CHOP SUEY
TOTAL comfort food!!! I like mine over rice then topped with Chow Mein Noodles...does that make it "chop suey" or "chow mein"?? Nonetheless, it's good stuff! My own concoction.
Provided by Wildflour
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In pressure cooker, saute beef, pork, onions and celery in butter, salt, pepper and garlic powder til meat is lightly browned on all sides.
- Add 1 can beef broth, A-1, fresh mushrooms and 3 Tbl. soy sauce.
- Cover and pressure cook 8 minutes.
- Cool cooker at once.
- Remove lid and add second can beef broth, dark brown sugar and rest of soy sauce.
- Heat to boiling, stir in cornstarch mixed with the third can of beef broth.
- Stir and boil til thickened.
- Add rest of vegetables and heat through. Serve over rice.
- Top with chow mein noodles.
Nutrition Facts : Calories 501.5, Fat 19, SaturatedFat 9, Cholesterol 132.2, Sodium 1617.1, Carbohydrate 37.4, Fiber 6.5, Sugar 13.8, Protein 48.6
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