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CHOP SUEY Recipe

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This recipe for CHOP SUEY, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, May 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. pork cubed
1 lb. veal cubed
1 large onion
4 celery sticks cut in 2 in. strips
water chestnuts drained
fresh bean sprouts
flour
Kitchen Bouquet
salt and pepper

Directions:
Directions:
Mix the meat together add salt and pepper, stir in flour. Heat a large sauce pan, add oil. Add the meat and brown. Add hot water to cover the meat about 5 inches. Simmer until meat is almost tender. Add onion, celery, Kitchen Bouquet, salt and pepper. Continue cooking until meat is tender. Add water if needed. Thicken with flour and water mixture to a gravy consistency. Add water chestnuts and bean sprouts, cook 5 minutes more.

Serve over rice, top with Chinese noodles

 

 

 

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