Classic Chinese Chop Suey's picture

Dec. 16, 2011


Meat 1 Pound , cut into small pieces
Mushrooms 1 Cup (16 tbs) , peeled and sliced
Celery stalk 1 , shredded
Onion 1 , finely chopped
Chestnuts 1/2 Cup (8 tbs) , sliced finely
Sprouted beans 2 Cup (32 tbs)
Stock 2 Cup (32 tbs)
Salt To Taste
Oil 1/4 Cup (4 tbs)



1) In a saucepan, heat oil and cook the meat until well browned.

2) Take the meat from the pan.

3) In the same pan cook the mushrooms, celery, onion and chestnuts, stirring continuously for five minutes.

4) Put the meat back in the pan with, sprouted beans, salt and stock.

5) Put the lid on and and simmer for about half an hour.


6) Serve hot garnished parsley and with rice on side.


In a bowl, soak the beans in water for 24 hours. Drain the beans and wrap in a wet muslin cloth till they have sprouted. It may take a couple of days for beans to sprout.

If there is no stock available, place about 1 lb. meat, cut-up vegetables, like carrot, turnips, etc. In a pot, place together the meat and vegetable mixture with four cups of water and allow to simmer for 3 quarters of an hour. Pass through the muslin cloth and use as required.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 396Calories from Fat 212

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 352 mg14.67%

Total Carbohydrates 17 g5.7%

Dietary Fiber 2 g8%

Sugars 6 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet