Perfect Chop Suey Cake 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.

CHOP SUEY CAKE

Steps:

• In large bowl, do not use mixer, combine flour, sugar, eggs baking soda, pineapple and can juices, walnuts and coconut.
• Mix with a wooden spoon until thoroughly moistened and combined.
• Pour into greased 9x13 inch pan.
• Bake at 350 degrees for 30 to 40 minutes until brown on top.
• Remove from oven and place on wire rack.
• Mix cream cheese and butter together until well blended.
• Gradually add confectioners sugar, milk and vanilla.
• Spread icing on cake while cake is still warm.
• Top with chopped nuts.
• Cool cake completely and refrigerate until serving time.
• Store leftovers in the refregerator.
• Makes about 20 servings.

PERFECT CHOP SUEY CAKE

Steps:

• preheat oven to 180 Celsius line a 9 x 13 inch baking dish with baking paper.
• place all the cake ingredients into a large mixing bowl. using a spoon, mix till well combined.
• pour mix into baking dish.
• cook for 30-35 minutes until golden and a skewer comes out clean.
• cool in dish.
• ice while still warm.
• cool completely. keep refrigerated.
• FOR THE ICING.using an electric mixer, beat together the cheese and butter
• until well combined.
• gradually add the icing sugar, milk and vanilla, beating until well combined.
• spread over the warm cake and sprinkle with some extra coconut and nuts if desired.

PORK CHOP SUEY

Steps:

• Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
• Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
• Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.