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