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Chop Suey Chicago Style Recipe

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This recipe for Chop Suey Chicago Style, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marian Warns Tomell (1929-2000)
Added: Friday, July 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2# chuck or sirloin cut into 1/2" strips, 2" or 3" long.
2 tsp. salt
1/4 C. oil
6 T. soy sauce
2 C. diced celery
1 C. onion rings
2/3 C. sliced mushrooms
6-1/2 oz. can bean sprouts
2/3 C. chinese pea pods
1/3 C. corn starch
4 C. cooked brown rice

Directions:
Directions:
Brown meat in oil. Add salt and pepper. Mix in 2 T. soy sauce and cover and cook over low heat until meat is light brown, 3-5 minutes.
Add remaining vegetables except pea pods and bean sprouts. Mix 2 T. soy sauce with 3/4 C. water and add to pan. Cook two minutes over low heat.
Add pea pods and bean sprouts and mix.
Combine 2 T. soy sauce, 10 T. water and cornstarch and mix until smooth. Stir into Chop Suey, cover and cook 6-8 minutes or until vegetables are tender crisp. Serve on rice.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour total time.

 

 

 

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