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Chop Suey Recipe

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

Terri McCarthy
Added: Sunday, March 30, 2008


4 onions (sliced)
1/2 green pepper (sliced)
3 T. butter
1/2 lb. lean pork (sliced in strips)
1/2 lb. lean veal (sliced in strips)
1 can whole mushrooms (reserve liquid)
1 can bean sprouts (reserve liquid)
5 ribs of celery (sliced diagonally)
1 T. ketchup
4 T. soy sauce
1 T Worcestershire sauce
1 T. molasses (or sugar)
1 heaping T. flour

Melt butter in a large fry pan or wok. Add onions and peppers and saute until tender. Add pork and veal and saute until most of the juice from the meat disappears. Add remaining vegetables, ketchup, soy sauce and Worcestershire sauce and cook until the celery is tender.

Mix together reserved fluid from mushrooms and bean sprouts with the molasses and flour. Pour over all ingredients in the wok and mix well.

Simmer for 15 more minutes. Serve over rice or a can of chinese noodles.




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