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Chop Suey Recipe

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This recipe for Chop Suey, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary (Moenning) Musholt
Added: Saturday, March 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. fresh diced meat (left over meat, chicken may be substituted). 1 can bean sprouts or chinese mixed vegetables, drained. 3 c. diced celery, 2 c. diced onions, 1-1/2 c soup stock or consume', 2 tbsp Soy sauce, 1 tbsp bead molasses, 3 tbsp cornstarch, 3 tbsp cooking oil.

Directions:
Directions:
Heat cooking oil in hot skillet, add meat, stir and sear quickly. Fry until nearly done. Add 1 tbsp soy sauce and stir. Then add celery, onions and soup stock. Sauté 10 minutes and add either bean sprouts of mixed vegetables (well drained). Cook for 5 minutes.

Make gravy to thicken by using 2 tbsp soy sauce, bead molasses, cornstarch and 1/2 c. cold water. Mix well and add to ingredients, mixing thoroughly and heat to boiling point and serve over chow mein noodles or rice.

Personal Notes:
Personal Notes:
I received this recipe many years ago from Aunt Bert Buening. My family has always enjoyed it. My daughter Debbie told me to be sure to include it in the cookbook, so here it is! Thanks Aunt Bert. Enjoy

 

 

 

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