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This recipe for CHOP SUEY, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Roylance
Added: Thursday, October 18, 2007


1 1/4 lb steak
1 c. bean sprouts
1 Tbsp. shortening
1 (8 oz.) can mushroom pieces
3 c. celery, diced
1 tsp. salt
2 c. onions, diced
4 Tbsp. flour
3/4 c. water from bean sprouts
2 Tbsp. water
1 c. water from mushrooms
3 Tbsp. soy sauce

Cut steak into small cubes. Brown in shortening in skillet. Do not flour meat. Add celery, onions, water from sprouts, and mushrooms. Cover skillet. When steaming point is reached, reduce heat to simmer. Cook for 35 minutes, then add sprouts, mush­rooms, and salt. Make a thickening of the flour, water, and soy sauce. Add to mixture in skillet. Cook over high heat until thickened, about 5 minutes. Serve over hot rice or canned soy noodles. Serves 6 to 8.




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