CHOP SUEY
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
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
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
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
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)
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
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
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
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
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
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
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
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
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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- Fully cook bacon in a cast iron skillet* on medium heat, about 2-3 minutes per side or until nicely browned. Remove from skillet and place on paper-towel lined plate to drain, then chop.
- Discard the majority of the bacon fat, leaving about 2 tablespoons left in the skillet. Add the onion and bell pepper and cook, stirring occasionally until soft, about 5 minutes. Add the garlic and simmer for 1 minute. Add ground beef, breaking up the chunks of meat with a spoon. Cook until browned and no longer pink, about 5- 7 minutes. Add rosemary and basil, season with salt and pepper to taste, and mix well.
- Add the canned tomatoes with all juice, tomato sauce, Worcestershire, tomato paste, bacon, red pepper flakes and sugar. Simmer while you cook the pasta.
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5/5 (1)Total Time 50 minsCategory Main CourseCalories 86 per serving
- Heat a large skillet over medium-high heat. Brown beef, onion, and garlic in the skillet until beef is no longer pink. Drain any fat from the skillet.
- With the beef mixture still in the skillet, add celery, mushrooms, tomatoes, tomato sauce, salt and pepper. Simmer, uncovered, over low heat for about 25 minutes. Stir in the kidney beans and water chestnuts. Simmer for an additional 10 minutes.
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4.3/5 (113)Calories 284 per servingTotal Time 45 mins
- Heat 2 tablespoons of olive oil in large skillet over medium heat and add the pork cubes. Cook, stirring, until the pork begins to brown, 10 minutes. Remove the meat from the skillet and set aside.
- Heat the remaining oil in the skillet and add the onion, celery, and red pepper flakes. Sauté for about 2 to 3 minutes. Add the mushrooms and continue to sauté until the mushrooms release some of their liquid about another 3 minutes.
- Stir in the bean sprouts, bamboo shoots, water chestnuts, and chicken broth. Let it come to a simmer. Add the meat back in with the soy sauce and cover the skillet. Let it simmer for about 5 minutes.
- In a small bowl or measuring cup combine the cold water with the cornstarch. Stir the slurry into the skillet mixture. Cook for about 5 minutes or until thickened.
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