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Chop Suey Recipe

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

Susan Barkley


1/4 c butter or shortening
1 1/2 c (3/4 lb) diced lean pork
1 c onions (finely cut)
1 tsp salt
1 /8 tsp pepper
1 c celery (finely cut)
3/4 c hot water
1 can bean sprouts (drained)

1/3 c cold water
2 T cornstarch
2 tsp LaChoy sauce
1 tsp sugar
(optional) 1 T LaChoy brown sauce

Melt butter or vegetable fat in hot skillet.
Add meat, stir and sear quickly (without browning or burning)
Add onions and fry for five minutes.
Add celery, salt, pepper and hot water.
Cover and cook for five minutes.

Add drained bean sprouts.
Mix thoroughly and heat to boiling point.
Add flavor and thickening ingredients.
Stir lightly and cook five minutes. Serve with rice or noodles.

Number Of Servings:
Number Of Servings:




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