** I forgot to buy green onions, so just thinly sliced a white onion. Whisk into the chop suey and cook just until thickened. Meanwhile, in a small bowl, whisk together the soy sauce, cornstarch and 1/4 cup water. Season with salt and pepper to taste.Īdd to the simmered meat and cook another 10 minutes. If you’re using fresh mushrooms, first saute them in a little butter and then add to the vegetable mixture. If you’re using canned mushrooms, add them too. In a small bowl, combine the cornstarch and cold water and stir until smooth. Throw in the onion, celery and mushrooms and continue cooking over high heat until slightly softened and fragrant, about 3 minutes. If you use salted butter you may need less soy sauce. Ingredients To make it you’ll need: Butter Salted or unsalted. It features meat and sometimes eggs cooked quickly with vegetables like bean sprouts and celery tossed in gingery sauce. ( Add more water, if necessary).Ĭombine onions, celery, green pepper, pimento, bean sprouts and Chinese vegetables in a bowl. Heat a large skillet over medium-high heat. Heat the oil in a large wok or saute pan set over high heat once hot, add the ground meat of your choice, salt and pepper and cook until browned, about 7 or 8 minutes. What is chop suey Chop suey is a dish you’ll find in Americanized Chinese cooking. Add 1/2 cup water cover and simmer 30-60 minutes until tender. Simple quick Chinese beef chop suey recipe made with tender beef slices, colourful vegetables and glossy stir fry sauce. Saute the beef, a little at a time in hot shortening, until browned on all sides. can Chinese mixed vegetables, drainedĢ 4-oz. Ingredients 2 cloves garlic, minced 1 tbsp fresh grated ginger 2 tsp organic evaporated cane juice 12 oz top sirloin steak, trimmed of visible fat and. beef ( London Broil or round steak are good), thinly sliced or cubedĤ cups green onions, cut into 3-4” pieces and thinly sliced lengthwise **Ĥ cups celery, cut into 1/2” slices ( on a diagonal)ġ/4 cup pimento strips ( I used roasted red peppers, now)ġ 1-lb.
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