Chop Suey Tong Chop Suey Soup With Egg Recipes

CHOP SUEY TONG, CHOP SUEY SOUP WITH EGG

Chop Suey Tong, Chop Suey Soup With Egg image

Recipe from Fred Wing around 1950.dont let the simple things in this fool you its a very nice lite egg soup i made it egg drop . it is also a very cheap soup to make for end of the month lol

Provided by Dienia B.

Categories Chinese

Time 43m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon cornstarch
1 teaspoon soy sauce
1 tablespoon oil
1/4 lb pork, cut into 1/8 pieces
6 cups chicken stock
1 cup carrot, sliced in 1/4 inch pieces
1/2 cup celery, cut in 1/4 inch pieces
1/4 cup mushroom, canned
1 egg

Steps:

Mix cornstarch, soy sauce, and oil( i didnt add oil ) together; add pork and mix.
Bring the chicken stock to a boil; add carrot, celery, and mushrooms.
Bring to a boil; cover; simmer 20 minutes.
Add pork mixture and cook covered another 10 minutes.
Break in unbeaten egg; ( i made it egg drop by beating egg swirling soup fast and pouring egg over tongs of fork and then stirring ) cook for 3 minutes.

Nutrition Facts : Calories 254, Fat 11.6, SaturatedFat 2.9, Cholesterol 81.1, Sodium 664.4, Carbohydrate 17.1, Fiber 1.2, Sugar 7.6, Protein 19.1

CHOP SUEY

Chop Suey image

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

Ingredients

¼ cup shortening
1 ½ cups diced pork loin
1 cup diced onion
1 cup diced celery
1 cup hot water
1 teaspoon salt
⅛ teaspoon ground black pepper
1 (14.5 ounce) can bean sprouts, drained and rinsed
⅓ cup cold water
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar

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

CHINESE TOMATO AND EGG SOUP

Chinese Tomato and Egg Soup image

You can't find this soup in Chinese restaurants in United States, but it's quite common in South China. It is really easy, and delicious for tomato lovers. Enjoy it.

Provided by EdwardHan

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 27m

Yield 2

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
2 large ripe tomatoes, quartered
2 cups water, or more as needed
2 eggs
2 tablespoons minced green onion
½ teaspoon sesame oil
1 pinch white sugar, or to taste
salt to taste

Steps:

Heat oil in a pot over medium-high heat. Add tomatoes; saute until mostly melted, 5 to 10 minutes. Add water; bring to a boil. Reduce heat to low; cook, stirring occasionally, until flavors are well blended, 5 to 10 minutes. Add eggs, stirring slowly and constantly for 1 minute. Add green onion; cook for 30 seconds. Stir in sesame oil, sugar, and salt.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 8.5 g, Cholesterol 186 mg, Fat 13.4 g, Fiber 2.3 g, Protein 8 g, SaturatedFat 2.8 g, Sodium 164.7 mg, Sugar 5.8 g

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