Best Chinese Chop Suey Recipes
CHINESE CHOP SUEY
Make and share this Chinese Chop Suey recipe from Food.com.
Provided by Olha7397
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in fry pan. Add the meat, salt, soya sauce, and garlic; brown quickly and remove from pan.
- To the pan add onion, celery, mushrooms, and bean sprouts and fry a few minutes. Add meat.
- Mix cornstarch with mushroom liquid and add to pan. Heat until hot and thickened.
- Chinese noodles may be added before serving.
- Service with rice. NOTE: Leftover meats may be used in this recipe. Serves 4.
- Wheatland Bounty.
"CHINESE" CHOP SUEY
Make and share this "Chinese" chop suey recipe from Food.com.
Provided by Patricia Maloney
Categories One Dish Meal
Time 1h10m
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground meat and onion in a large pot.
- Add 1/4 cup of soy sauce.
- Thinly slice the entire bunch of celery, including the leaves.
- Add beef broth and celery.
- Bring to a boil.
- Reduce heat and simmer until celery is tender.
- Add more soy sauce if needed, to taste.
- Serve as an open face sandwich over a hamburger bun.
Nutrition Facts : Calories 395.4, Fat 20.5, SaturatedFat 6.7, Cholesterol 71.6, Sodium 707.9, Carbohydrate 26.2, Fiber 2.5, Sugar 5.2, Protein 25.6
OLD FASHION CHINESE CHOP SUEY
The term Chop suey is always associated with much ambiguity, because of its origin and the ingredients that go into its recipe. Many people believe it to have originated in China, while others opine that this dish first came into existence in America as a result of the Chinese communities immigrating to the western parts of the world. Consequently, the fusion of local American cuisine with the immigrant Chinese cuisine brought about a new style of cooking, known as the American Chinese cuisine. Chop suey is one of the finest illustrations of the American Chinese cuisine.
Provided by Russ Myers @Beegee1947
Categories Chicken
Number Of Ingredients 10
Steps:
- Cut meat and vegetables in thin strips Brown in hot fat
- Add seasonings and chicken stock, cover tightly and simmer until meat and vegetables are tender. Do not over salt.
- *Note Soyu sauce is stronger than soy sauce
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