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Chinatown Chop Suey

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Ingredients
  Boneless pork 1 1⁄4 Pound
  Boneless beef 1 Pound
  Boneless veal 3⁄4 Pound
  Cooking oil 3 Tablespoon
  Water 1 Cup (16 tbs)
  Sliced celery 3 Cup (48 tbs)
  Chopped onion 2 Cup (32 tbs)
  Cornstarch 3 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Molasses 1⁄4 Cup (4 tbs)
  Canned bean sprouts 16 Ounce, drained, rinsed
  Canned water chestnuts 10 Ounce, drained and sliced
Directions

Cut meat into 1-inch cubes.
Heat the oil in a large heavy skillet or saucepot.
Cooking one layer of meat at a time, brown pieces on all sides.
Return browned meat to skillet; cover and cook over low heat 30 minutes.
Mix in 1 cup water, celery, and onions.
Bring to boiling and simmer, covered, 20 minutes.
Blend cornstarch, the 1/4 cup water, soy sauce, and molasses.
Stir into meat mixture.
Bring to boiling and cook 2 minutes, stirring constantly.
Mix in bean sprouts and water chestnuts; heat.
Serve on fluffy cooked rice.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Pork

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