Chop Suey Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs of beef chuck roast
2lbs pork shoulder or cut up pork steak
1 Large Onion
1 Large Green Pepper
1 Cup of Thinly Sliced Celery
1 lb of mushrooms sliced
1 to 2 cans sliced or whole water chestnuts. Don't drain.
I or 2 cans sliced bamboo shoots.
I large or 2 smaller cans bean sprouts. Or equivalent of fresh.
1/4 cup of soy sauce
1 tbls sesame oil
1/4 cup of Chinese bead molasses. (pictured in post) Or to taste but the molasses is important.
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Directions: |
Directions:You can use any combination of beef and pork. Usually chuck roast and pork shoulder. It holds up to a long simmer and gets very tender.
2lbs beef chuck roast
2lbs pork shoulder or cut up pork steak
Cut into 1 inch cubes. Coat these in flour and shake off the excess flour.
Put 2 or 3 TBLS of oil into a soup pot and brown the meat. Then remove it from the pan and set aside.
Chop 1 large onion into dice
Chop 1 large green pepper into dice
1 cup of thinly sliced Celery
1 lb of mushrooms sliced
1 to 2 cans sliced or whole water chestnuts. Don't drain.
I or 2 cans sliced bamboo shoots.
I large or 2 smaller cans bean sprouts. Or equivalent of fresh.
Sauté the Celery, onions and green peppers until medium soft.
Add the mushrooms for a bit then add the beef and pork back into the pot.
Drain the liquid into the pot from the canned Chinese vegetables.
Season with garlic powder or fresh garlic.
1/4 cup of soy sauce
1 tbls sesame oil
1/4 cup of Chinese bead molasses. Or to taste but the molasses is important.
Let all this simmer until the meat is tender. I'd say an hour or so on low heat. Meat should be fork tender.
Add in the canned vegetables and let heat through.
If the gravy is thin make a slurry of cornstarch and cold water in the empty can or a cup. Usually 2 to 3 TBLS of corn starch to a cup of cold water. Stir to prevent lumps. Stir in 1/4 cup at a time and let it heat through before adding more because it will thicken as it boils.
Add more seasoning to taste. Serve over hot rice.
My perfect rice is a:
1 cup rice to 2 cups water ratio.
Stir uncovered until it's simmering. Cover and turn down to the lowest heat. Leave it alone until the water is completely absorbed. Fluff with a fork and let it sit off heat for 5 minutes |
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