Chop Chop Suey Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1 Large, chopped | |
| Vegetables | 1 Can (10oz) | |
| Celery | 1 Cup (16 tbs), sliced | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| 2 cups finely diced cooked beef, veal or lamb | ||
| Cornstarch | 2 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| Soy sauce | 1 Tablespoon | |
| Hot cooked rice | 5 Cup (16 tbs) | |
Directions
MAKING
1. In a large frying pan melt butter or margarine and saute onion over low heat for about 10 minutes such that onion is tender.
2. Drain chop-suey vegetables, measure 3/4 cup liquid and add to sauteed onion.
3. Stir in chop-suey vegetables, celery, salt and pepper and bring to boil
4. Lowering the heat simmer for 5 minutes and add meat.
5. In a cup combine cornstarch and sugar and blend in water and soy sauce to make a smooth paste.
6. Stir into meat mixture, heat with constant stirring such that the mixture thickens and simmer for 5 minutes.
SERVING
7. In a serving dish pile hot cooked rice in a ring around the edge of and spoon hot chop suey in center.
8. Garnish with pimiento strips if desired.
1. In a large frying pan melt butter or margarine and saute onion over low heat for about 10 minutes such that onion is tender.
2. Drain chop-suey vegetables, measure 3/4 cup liquid and add to sauteed onion.
3. Stir in chop-suey vegetables, celery, salt and pepper and bring to boil
4. Lowering the heat simmer for 5 minutes and add meat.
5. In a cup combine cornstarch and sugar and blend in water and soy sauce to make a smooth paste.
6. Stir into meat mixture, heat with constant stirring such that the mixture thickens and simmer for 5 minutes.
SERVING
7. In a serving dish pile hot cooked rice in a ring around the edge of and spoon hot chop suey in center.
8. Garnish with pimiento strips if desired.
Chef
