Pressure Cooker Chop Suey Recipe 375

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PORK CHOP SUEY



Pork Chop Suey image

Chinese Chop Suey made with pork. I've cooked this for the past 45 years...and it's at it's best the following day. My Mom made it this way...so you can figure the recipe is a good 70 years old. Guess that's considered "antique" :) It freezes well, without losing flavor.

Provided by Peg1933

Categories     Pork

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

5 -6 pork steaks
1 yellow onion
3 stalks celery
8 -10 fresh white mushrooms (or 2 small cans of stems and pieces)
1 tablespoon vegetable oil
2 tablespoons butter
2 (14 ounce) cans bean sprouts, undrained
4 tablespoons molasses
1/3 cup soy sauce
1 (14 ounce) can Swanson chicken broth
1/2 teaspoon white pepper
1/2 cup water
2 tablespoons cornstarch

Steps:

  • If you have a pressure cooker, it does wonders in tenderizing the pork.
  • Cut pork into 1/2 inch cubes.
  • Slice celery thin on diagonal.
  • Slice onion into long slivers.
  • Slice mushrooms into small hunks.
  • Open cans of broth and bean sprouts.
  • Mix corn starch into water.
  • Heat oil in deep pan (pressure cooker or dutch oven), add butter and heat until it begins to bubble.
  • Add pork cubes; don't stir for approximately 2 minutes to permit the pork to brown.
  • Stir and add onion, celery, then mushrooms.
  • Sprinkle in white pepper.
  • Let cook over medium heat, stirring often, until celery and onion slivers are tender.
  • Add chicken broth, soy sauce and bean sprouts.
  • Now add the molassas, and stir.
  • Taste for proper balance of sweet and salt flavor, adding more soy sauce or more molassas to balance flavor.
  • Cover pot and simmer for at least an hour.
  • If using pressure cooker, bring up to slow rocking pressure, and cook for 10 minutes.
  • Let cool on its own, then remove cover and let simmer slowly for about 20 minutes.
  • When pork is totally tender, and you have the proper sweet/salt flavor, mix corn starch into water and add to pot.
  • Bring up heat just to the boil while stirring.
  • Lower heat and let "cook" for about 15 minutes.
  • Serve over long grain rice: 1 cup rice, 2 cups water, pinch of salt; bring to boil then cover and set on lowest heat setting for 25 minutes.
  • I've made this chop suey for the past 45 years (yes, I'm an"older gal":).
  • The chop suey freezes well.
  • Enjoy!

Nutrition Facts : Calories 338.7, Fat 13, SaturatedFat 5, Cholesterol 66.3, Sodium 1417.9, Carbohydrate 28.4, Fiber 4.5, Sugar 17.1, Protein 31

PRESSURE-COOKER CHICKEN CHOP SUEY



Pressure-Cooker Chicken Chop Suey image

If you're in for a busy evening, here's a wonderful way to ensure you can still have a healthful supper. It's tasty, traditional-and easy, too. -Melody Littlewood, Royal City, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 9 servings.

Number Of Ingredients 15

1-1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
1/2 pound sliced fresh mushrooms
2 celery ribs, sliced
1 medium onion, chopped
1 can (14 ounces) bean sprouts, rinsed and drained
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup frozen shelled edamame
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup reduced-sodium soy sauce
1 tablespoon minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
1/4 cup cornstarch
1/4 cup cold water
Hot cooked rice

Steps:

  • Place chicken in a 6-qt. electric pressure cooker. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots, water chestnuts and edamame. In a small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over chicken and vegetables., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 170°. , Select saute setting and adjust for low heat. In a small bowl, mix cornstarch and water until smooth; stir into meat mixture. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rice.

Nutrition Facts : Calories 182 calories, Fat 6g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 709mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

CHOP SUEY RETRO 60'S STYLE



Chop Suey Retro 60's Style image

This is Mama's Mama's recipe from 'back in the day'! I remember eating this as a kid and loving it. When friends came over on Chop Suey night they looked at it and said- No way, I don't eat that! but then tried it and LOVED it too! This was a great way to get us to eat some veggies we otherwise would have turned our nose up at. Hope you enjoy this retro recipe! My mother got it from an old Woolworth's Cookbook. There are lots of items readily available in our times so substitutions and additions are endless! I would add some canned baby corn, and use straw mushrooms and maybe even some fresh bok choy in place of the bean sprouts- i never did care for those anyway! I am also gonna try this now with turkey or chicken bc I don't eat pork or beef anymore. Please zmail me if you remember eating this recipe back then and we can compare hula hoop stats!

Provided by Mamas Kitchen Hope

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon shortening
1 1/2 lbs pork or 1 1/2 lbs beef, cut in 1/2-inch cubes
salt
pepper
flour
1 large onion, diced
3 cups celery, sliced
3 tablespoons soy sauce
2 tablespoons molasses
8 ounces mushrooms, canned reserve liquid
8 ounces sliced water chestnuts
bean sprouts, canned (optional) or bean sprouts, fresh (optional)
white rice
chow mein noodles
soy sauce

Steps:

  • Chicken option: I sliced some chicken breast thinly and stir fried it then continued with the remaining steps and ingredients using sir frying rather than the pressure cooker. Worked wonderfully.
  • Heat shortening in cooker. Dust meat with lightly with seasoned flour and brown meat in batches in hot, smoky oil.
  • Add onion, celery, soy, molasses, and reserved liquids from canned vegetables adding water to equal 1 cup.
  • Cover and set rocker. (The book doesn't specify a setting so I would use 10 lbs) Heat until you get a steady rocking and cook 10 minutes.
  • Allow to cool.
  • Stir in vegetables and heat through. If using fresh bean sprouts cook until they are done to your taste.
  • Mom served this over rice with chow mein noodles on top and extra soy sauce.

CHOP SUEY RECIPE



Chop Suey Recipe image

Provided by Cullys Kitchen

Number Of Ingredients 13

5-6 pork steaks ( in this recipe I used boneless pork chops)
1 medium onion- sliced lengthwise into long slivers
3 stalks celery-thinly sliced
8 oz package of whole mushrooms
1 tablespoon vegetable oil
2 tablespoons butter-melted in with the oil
1 can bean sprouts, drained (28 ounces)
4 tablespoons molasses
1/3 cup soy sauce
1 can chicken broth (14 ounces)
½ teaspoon white pepper
The ½ cup of water
2 tablespoons cornstarch

Steps:

  • Cut pork into ½ to 1-inch cubes
  • Brown the cubed pork in a large fry pan or wok in the oil and butter.
  • Add the Onions, celery, and mushrooms. Season with the white pepper.
  • Cook over medium heat till about tender-crisp.
  • Add the broth, bean sprouts, soy sauce, and molasses. Simmer for 1 hour to blend the flavors or until the pork is tender.
  • Mix the cornstarch and water together to create the thickening and mix it into the Chop Suey to thicken it.
  • Serve over rice. Enjoy

SLOW COOKER CHOP SUEY



Slow Cooker Chop Suey image

A combination of beef and pork is slow cooked with onion, celery, water chestnuts, bean sprouts, mushrooms, and bamboo shoots. Serve over rice or your favorite Asian-style noodles.

Time 6h25m

Yield 6

Number Of Ingredients 12

1/2 pound pork stew meat, cubed
1/2 pound beef stew meat, cubed
1 large onion, chopped
1 cup celery, sliced in 1/4-inch diagonal slices
1 can (8 ounce size) sliced water chestnuts, undrained
2 cans (16 ounce size) bean sprouts, drained
1 can (8 ounce size) bamboo shoots, drained
1 can (8 ounce size) mushrooms, undrained
1/2 cup soy sauce
1/2 cup chicken broth
2 tablespoons cornstarch
4 tablespoons water

Steps:

  • Heat a large non-stick skillet or wok over medium heat. Add the pork and beef and cook, stirring, until they begin to brown. Add the onion and celery and stir-fry for 2-3 minutes. Place the meat mixture in the crock pot. Top with the water chestnuts, bean sprouts, bamboo shoots, and mushrooms. Drizzle the soy sauce and chicken broth over the top. Cover and cook on low for 6-8 hours. When the meat is tender turn the heat to high. Combine the cornstarch with the water until it forms a slurry. Stir that into the crock pot and let cook for 15 minutes until it is slightly thickened. Serve the chop suey hot with rice, lo mein noodles, chow mein noodles, or rice noodles.

Nutrition Facts :

PORK CHOP SUEY



Pork Chop Suey image

I make this fast recipe often for weekday dinners. There are never any leftovers when this is the featured fare.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds pork chop suey meat
2 tablespoons vegetable oil
1 cup sliced onion
2-1/2 cups water
1-1/2 cups sliced celery
1 can (4 ounces) mushroom stems and pieces, drained
2 chicken bouillon cubes
1 teaspoon ground ginger
1/4 cup cornstarch
1/4 cup soy sauce
Hot cooked rice or mashed potatoes

Steps:

  • In a skillet over medium heat, brown pork in oil. Add onion and saute for 10 minutes. Add water, celery, mushrooms, bouillon and ginger; cover and cook for 30-40 minutes or until pork is tender., Combine cornstarch and soy sauce until smooth; stir into skillet and simmer for 10 minutes. Serve over rice or mashed potatoes.

Nutrition Facts : Calories 248 calories, Fat 11g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 1130mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

PRESSURE-COOKER CHOP SUEY RECIPE - (3.7/5)



Pressure-Cooker Chop Suey Recipe - (3.7/5) image

Provided by á-2986

Number Of Ingredients 11

1-pound pork, veal, or beef
2 tablespoons vegetable oil
1 cup celery, cut into 1-inch pieces
1 cup sliced onions
1/2 teaspoon salt
dash of pepper
1 cup water
2 1/2 cup bean sprouts
1/4 cup soy sauce
3 tablespoons corn starch
1/4 cup water

Steps:

  • Heat the oil in the pressure cooker on medium heat. Brown the meat in the oil. Add celery, onions, salt, pepper, and water, cover and cook for 10 minutes. Cool for 5 mins and then reduce pressure Add bean sprouts and simmer in open pan for 3 minutes. Add soy sauce. Mix well. Thicken with cornstarch mixed with cold water. Add to the pressure cooker and cook 1 minute. Serve with hot rice.

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