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Pork Chop Suey Recipe
|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)|
Calories 444 Calories from Fat 181
% Daily Value*
Total Fat 20 g31%
Saturated Fat 6.6 g32.9%
Trans Fat 0 g
Cholesterol 54.4 mg
Sodium 1371.5 mg57.1%
Total Carbohydrates 43 g14.2%
Dietary Fiber 4.7 g18.8%
Sugars 8.9 g
Protein 23 g45%
Vitamin A 25.2% Vitamin C 41.8%
Calcium 6.3% Iron 18%
*Based on a 2000 Calorie diet
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.