Pork Chop Suey
|Ground pork/Ground beef||1 Pound|
|Sliced onion||1 Cup (16 tbs)|
|Fresh bean sprouts||2 Cup (32 tbs)|
|Canned bean sprouts||16 Ounce, drained|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Bias sliced celery||1 Cup (16 tbs)|
|Canned water chestnuts||4 Ounce, drained and thinly sliced|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Canned chop suey vegetables||16 Ounce, drained|
|Condensed beef broth||10 1⁄2 Ounce|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
|Chow mien noodles||1 Cup (16 tbs)|
In 12-inch skillet cook ground pork or ground beef and onion till meat is browned and onion is tender.
Drain off fat.
Stir in bean sprouts, mushrooms, celery, water chestnuts, and green pepper.
Cook and stir 2 minutes.
Stir in chop suey vegetables, beef broth, and soy sauce.
Bring to boiling; cover and cook over low heat for 2 to 3 minutes.
Combine cold water and cornstarch; stir into vegetable mixture.
Cook over medium heat, stirring constantly, till mixture is thickened and bubbly.
Serve over hot cooked rice; sprinkle with chow mein noodles.
Pass additional soy sauce, if desired.