Mom Sparks' Christmas Chop Suey
Source of Recipe
BBR
Recipe Introduction
Posted by: M_Wolverine
List of Ingredients
4-5 lbs lean beef, cut in bite sized pieces (can use half pork)
2 Tbs garlic Powder
1/4 cup vegetable oil
water
1 bunch celery, separated, washed, leaves and joints removed. Sliced in 1/2" pieces
2 lg sweet white onions, chopped
1 (29 oz) can bean sprouts
1 (29 oz) can chop suey vegetables(can substitute a (15 oz) can of bean sprouts)
1 (5 oz) can bamboo shoots
1 (8 oz) can water chestnuts
beef boullion cubes
soy sauce (I use low sodium)
1/4 cup cornstarch
Recipe
Heat the oil over med-high heat, season the meat with the garlic powder and brown it well. In batches if necessary.
Simmer the meat with enough water to cover it for approx. an hour or until fall apart tender, scraping the bottom of the pan to release all the brown goodies stuck there while browning the meat. Add the celery and onion and cook until just tender. While the veggies are cooking, open all the canned veggies and drain them. Add to the pot.
Add enough water to cover everything and one bouillon cube for every cup of water added(can use beef broth instead of water and if you do, omit the bouillon cubes.) Simmer until bouillon is dissolved and liquid simmers. Add corn starch to cold water and stir until dissolved. Pour slowly into the simmering chop suey a little bit at a time, stirring and watching consistency. Should end up thinner than gravy. You may not need all the cornstarch. Put 2 Tbs soy sauce in to color or more to taste.
Serve over rice or our favorite, mashed potatoes.
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