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Chop Suey Recipe

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This recipe for Chop Suey, by , is from The Genesee County Compassion Club , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



3 lb 1" cubed meat- you can use any combo of pork, beef, or veal
5 stalks celery, sliced
2 large yellow onions, julienned
2 T. oil- you can use veggie types or olive. If you are going to make this canna-enhanced, this is your canna-oil measurement
1 T. sesame oil
1 C. soy sauce
2 T. Bead molasses
2 large cans bean sprouts, drained
1-2 cans bamboo shoots- drained
2 cans waterchestnuts- drained
2 8-oz cans mushrooms, undrained
1/2 C. cornstarch
1 C. cold water

Heat oil and sesame oil.
Brown meat, and set aside.
Add onion and celery to fond, and saute till soft.
Add meat back in along with the soy sauce, and bead molasses.
Cover with water and simmer on medium for an hour, or till the meat is tender.
Bring up to a boil.
Add cornstarch to cold water to make a slurry and whisk into the boiling mix and allow to cook through.
Add the veggies and allow to heat through completely.

Serve with rice, soy sauce, sesame oil, crispy rice noodles, chow mein noodles. Toasted white sesame seeds are nice too.

Personal Notes:
Personal Notes:
This is one my mom would make by the tub and we would love it for a least a dinner or two.




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