Chop Suey Skillet Recipe
Ingredients
| Butter/Margarine | 6 Tablespoon | |
| 1/2 pound pork, cut into 1-inch strips | ||
| 2 medium-size onions, sliced | ||
| 2 medium-size green peppers, cut into strips | ||
| 4 cups chicken bouillon | ||
| Vegetables | 2 Cup (16 tbs) | |
| Pimientos | 1/2 Cup (16 tbs), drained | |
| Salt | 1 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Noodles | 4 Cup (16 tbs) | |
| 1 medium-size tomato, sliced | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
Melt 1/4 cup of the butter in 10-inch skillet.
Add pork and cook over medium heat, stirring occasionally, until pork is browned on all sides.
Add onions and green pepper, and cook for 5 minutes.
Add bouillon, undrained chop-suey vegetables, pimientos, salt, pepper, and remaining butter.
Heat to boiling point.
Gradually add noodles so that mixture continues to boil.
Cook, uncovered, over low heat, stirring frequently, until noodles are tender.
Garnish with tomato slices and parsley.
Add pork and cook over medium heat, stirring occasionally, until pork is browned on all sides.
Add onions and green pepper, and cook for 5 minutes.
Add bouillon, undrained chop-suey vegetables, pimientos, salt, pepper, and remaining butter.
Heat to boiling point.
Gradually add noodles so that mixture continues to boil.
Cook, uncovered, over low heat, stirring frequently, until noodles are tender.
Garnish with tomato slices and parsley.
Chef
