My Moms Chop Suey Recipes

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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

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

MOM'S CHOP SUEY



MOM'S CHOP SUEY image

Another one of our mother's favorite recipes. Don't know where she got it, but it dates back probably beyond the 1950s. I also don't know whether this is technically chop suey or chow mein--never could figure out the difference. But we love it, regardless. 02-09-16

Provided by Ellen Bales

Categories     Beef

Time 1h50m

Number Of Ingredients 10

2 or 3 lb stew beef (or may use pork or chicken)
2 Tbsp oil
1 celery stalk (this means the whole bunch)
4 or 5 large onions, chopped
2 medium cans bean sprouts
1 or 2 can(s) water chestnuts, sliced
1 medium bottle soy sauce
1/3 jar(s) chinese brown gravy sauce
2 or 3 Tbsp corn starch
2/3 c water

Steps:

  • 1. Chop onions and celery fairly small and set aside.
  • 2. In a large Dutch oven, brown the meat in oil with salt and pepper to taste.
  • 3. Add celery and onion. Cover with about half the bottle of soy sauce and add water to cover mixture. Bring to a boil and then lower heat. Simmer, covered, for 1 hour.
  • 4. Add bean sprouts and water chestnuts, and a little more soy sauce and water if needed (not too much if you want it to be thick). Let this cook for about 20 minutes.
  • 5. In a small saucepan, mix together the brown gravy sauce, the corn starch and water.
  • 6. Cook over medium heat, stirring constantly until it gets so thick you can't stir any longer.
  • 7. Immediately remove from heat and stir into the large pot, until very well mixed. Should be semi-thick at this point and ready to serve.
  • 8. I like to serve this over hot white rice and sprinkle with crisp chow mein noodles. And, of course, egg rolls on the side--I cheat and buy frozen ones.

AMERICAN CHOP SUEY



American Chop Suey image

Our recipe for American chop suey will take you right back to your childhood. Extra garlic and tomatoes add great flavor to this easy weeknight dish.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 55m

Yield 10

Number Of Ingredients 15

1 pound elbow macaroni
1 tablespoon vegetable oil
2 tablespoons butter
1 large onion (chopped, about 1 1/2 cups)
Optional: 1 green bell pepper (chopped)
2 pounds ground beef
2 cloves garlic
1 teaspoon garlic powder
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
1 teaspoon sugar
1/2 teaspoon ground black pepper
Salt (to taste)

Steps:

  • Gather the ingredients.
  • Cook the pasta in boiling salted water following the package directions.
  • Drain in a colander and rinse under hot water. Set aside.
  • In a large, deep skillet or saucepan, heat the vegetable oil and butter over medium heat. Add the onion and bell pepper, if using. Cook, stirring until onion is softened and edges are lightly browned.
  • Add the ground beef and cook, stirring and breaking up, until the beef is cooked through and no longer pink.
  • Add the garlic and garlic powder and cook, stirring for 1 to 2 minutes longer.
  • Stir in the crushed tomatoes, diced tomatoes, tomato sauce, tomato paste, sugar, and pepper. Cook, stirring, until the sauce mixture begins to boil. Taste and add salt, as needed. Simmer for 5 to 10 minutes.
  • Add the drained macaroni to the sauce, mix well, and heat through. Serve and enjoy.

Nutrition Facts : Calories 417 kcal, Carbohydrate 29 g, Cholesterol 87 mg, Fiber 5 g, Protein 30 g, SaturatedFat 8 g, Sodium 568 mg, Sugar 9 g, Fat 20 g, ServingSize 8 servings, UnsaturatedFat 0 g

MOM'S AMERICAN CHOP SUEY (1950'S BASIC)



Mom's American Chop Suey (1950's Basic) image

A school lunchtime classic. Quick and easy to make. Very bland but has remarkable taste. My sister has tried it and say it's just as she remembers Mom's. All you need to finish this recipe is some Kraft shaker cheese to complete the memory. Mom probably got the recipe from a 1950 vintage Betty Crocker cookbook. Quantities are approximate. Mom seldom measured anything. We usually make a double batch. Enjoy. If you add a bit of garlic powder, chili powder and a can of kidney beans you would create Mom's Chili Mac Recipe.

Provided by Mike G.

Categories     < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons oil (I use olive, mom did'nt)
1 -1 1/2 lb ground beef
1 small yellow onion
1/2 cup green bell pepper
1/2 cup celery
2 (8 ounce) cans tomato sauce (mom used Hunts)
1 (8 ounce) can water
1 -1 1/2 tablespoon Worcestershire sauce (mom probably used A1)
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
8 ounces elbow macaroni

Steps:

  • Clean and dice or chop the veggies as you like.
  • Brown ground beef and onion in oil, drain and return to pan.
  • Add remaining ingredients except pasta and mix. Simmer and stir.
  • Prepare pasta per package, drain.
  • Add to ground beef and mix well.
  • Simmer 10 - 15 minutes. Add water if needed.
  • Tastes even better the next day.

MOM'S FAMOUS CHOP SUEY AND NOODLES



Mom's Famous Chop Suey and Noodles image

Provided by Food Network

Categories     main-dish

Yield 12 servings

Number Of Ingredients 26

2 to 2 1/2 pounds Wah King Noodle Company #4 Chinese Noodles
1 cup soy sauce
4 tablespoons brown sugar
5 tablespoons oil
4 tablespoons oyster sauce
4 chicken breasts slices into thin strips
6 to 8 pork chops sliced into thin strips
4 cups soy sauce
2 tablespoons oil
2 tablespoons cornstarch
2 to 3 tablespoons brown sugar
3 slices crushed ginger
4 cloves crushed garlic
2 to 3 tablespoons oyster sauce
2 tablespoons sherry
3 bundles green onions
2 heads broccoli
1 head cauliflower
1/2 pounds tender green beans
5 large carrots
1 large jicama
1 bunch celery
1 pound fresh mushrooms
1 pound Chinese snow peas
2 cans sliced water chestnuts
2 cans bamboo shoots

Steps:

  • Boil noodles in water until tender. Drain and convert to large bowl. Add seasoning, soy, brown sugar, oil, oyster sauce and blend well. Spray large metal broiler pan with cooking spray and spread 1/4 of the noodles onto the pan evenly. Bake at 350 degrees, turning noodles every 10 minutes for 30 minutes total, or until dry. Repeat with remaining noodles, baking 1/4 of the batch at a time. Marinate meat separately. Then, set meat aside in separate marinades while preparing vegetables.
  • Clean, wash, and julienne the vegetables. Set each vegetable aside in separate piles. Bring big pot of water to boil. Partially boil each vegetable group separately dipping them in the hot water for 1 minute or less. Do not par-boil the mushrooms or green onions. Saute the mushrooms in butter until cooked. Once the vegetables are all par-boiled or cooked, you can mix them together in a large bowl, along with the green onions.
  • Add 1 tablespoon of oil to a hot stir-fry pan. Remove garlic pieces and ginger from the meat marinade. Divide pork and ginger from meat marinade. Divide pork and chicken into 3 batches a piece. Stir fry each batch very quickly until cooked through and mix meats. Set aside.
  • Add 1 tablespoon of oil to the hot pan. Stir fry 2 to 3 handfuls of mixed vegetable for half a minute. Stir in small portion of meat mixture. Add 2 tablespoons of oyster sauce while stir frying. Toss together and serve on a bed of noodles. Repeat with the remaining ingredients. Be sure to keep the amount of vegetable you are stir frying in small batches until all has been cooked and blended together.

AMERICAN CHOP SUEY RECIPE



American Chop Suey Recipe image

A classic All American chop suey recipe dish that is easy to prepare, budget friendly and everyone will love it!

Provided by Bob

Categories     Main Course

Time 35m

Number Of Ingredients 10

1 Onion (chopped)
1/2 Bell pepper (chopped)
1 lb Ground beef
16 oz Elbow Macaroni
28 oz Crushed tomato
15 oz Tomato sauce
1/2 tbsp Italian seasoning
1 tsp Olive oil
1 tsp Black pepper
1 tsp Salt

Steps:

  • Prep your veggies by washing your bell pepper, and then chopping your onions and bell pepper into small pieces
  • Preheat your frypan and when hot add the oil
  • Once the oil is good and hot go ahead and add your ground beef. Make sure to brown the beef to get that great flavor. Remove the ground beef when cooked through.
  • Now, get the water boiling for the elbow macaroni. Once the water is boiling add your macaroni and cook until al dente. Strain the water out of the macaroni.Add a little bit of oil to the macaroni elbows to make sure they dont stick.
  • In the same frying pan go ahead and saute the onions and peppers. Add more oil if needed.After the onions are translucent go ahead and add the sauce, salt, Italian seasoning and ground beef to the pan. Bring to a boil.After it gets to a boil turn it down to a simmer.
  • Now add it all together. Pour the sauce over the cooked elbows and mix it all together.

Nutrition Facts : ServingSize 6 g, Calories 549 kcal, Carbohydrate 73 g, Protein 26 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 54 mg, Sodium 990 mg, Fiber 7 g, Sugar 12 g, UnsaturatedFat 8 g

MOM'S AMERICAN CHOP SUEY



Mom's American Chop Suey image

First off, let me say....it's bland. That's the way they cooked way back when!!!! Or maybe my mom did cause my dad was a meat & potato man, nothing spicy for him. I spice our's up by adding stuff!! I'm just giving you her recipe for some real comfort food. Four of us kids(oldest being 71 and youngest being 55) still make this. You have to add what you like to it. I can't change her recipe. Too many memories go along with this recipe.

Provided by Boca Pat

Categories     Spaghetti

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb thin spaghetti
1 lb ground round
1/2 cup chopped onion
1 small green pepper, chopped
2 (10 1/2 ounce) cans tomato soup
2 (10 1/2 ounce) cans water
salt and pepper
sharp cheddar cheese, cut in chunks sprinkled on top (optional)

Steps:

  • Heat water to cook spaghetti; then cook al dente and drain Brown meat, onion& green pepper; drain.
  • Put spaghetti back into pot.
  • To spaghetti pot, add drained chop meat mixture, 2 cans of tomato soup, 2 soup cans water, salt& pepper. Cook on medium until heated through stirring so it doesn't stick.
  • This is how mom did it.
  • I add alittle cayenne, but that's about it.
  • I don't want to change it too much.
  • I like the old fashioned memories.
  • Kids like this meal.

MY MOM'S CHOP SUEY



My Mom's Chop Suey image

Mom made this recipe pretty often and we all loved it. It is easy to make and flavors are wonderful. I have added the small corn in the can in the Oriental row. You can add the Chinese vegetables you like.

Provided by Denise Nalepa-Hucke

Categories     Other Main Dishes

Time 1h30m

Number Of Ingredients 11

1 c chopped celery
1 c chopped onion
1 can(s) sliced water chestnuts
1 can(s) bean sprouts
1 bottle or can button mushrooms or fresh sliced
1 Tbsp bead molasses or to taste
1 Tbsp low sodium soy sauce
2 lb chop suey meat (mix of beef, pork and veal)
1 can(s) minature corn
1/4 c cornstarch
2 c rice, cooked and hot

Steps:

  • 1. Steam Cook meat in Fry pan with onion and celery with a little water or pressure cooker for 20-25 minutes. Cook rice separately.
  • 2. When almost done put water chestnuts, bean sprouts, mushrooms and corn in.
  • 3. Put Corn Starch in Juice to thicken gravy separately. Mix all together and Serve over rice. Enjoy!

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