Jans Chop Suey Recipe 465 Recipes

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.

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.

JAN'S CHOP SUEY RECIPE - (4.6/5)

Steps:

• Cook celery and onion in a large kettle with a little bit of water until tender. Add meat and brown. Add molasses, soy sauce, salt and Accent. Add complete cans of chop suey vegies and mushrooms (and baby corn, if desired) Add one large can water (use chop suey vegie can) Simmer up to 2 hours. Thicken with 2-4 Tbls. corn starch (mixed with a little water) Serve over rice. Sprinkle with Chow Mein noodles and extra soy sauce, if desired.