Chop Suey (Chow Mein)

By LadyRev-2

This was mom's recipe. She used to fix it when we were kids. Diane really liked chop suey. I liked it, too, but could take it or leave it). By the way chow mein and chop suey had originally started out as two separate items, but are now basically the same thing. The brown sauce added to the above ingredients makes it "chop suey"

Addendum to above note: I fixed this especially for Diane in Fall 2010. She indicated that she had never fixed it and it seemed that she really was not that crazy about it.

Ingredients

• For Flavoring and Thickening:
• o ¼ cup butter or shortening
• o ¾ # lean pork, veal or beef, cut into thin strips (you can mix any or all of the three meats) - this is about 1 ½ cups. You can be flexible and use a little more.
• o 1 cup onions, cut fine
• o 2 tsp salt
• o 1/8 tsp pepper
• o 2 cups celery, cut finely
• ¾ cup hot water
• 1 can bean sprouts, drained or 1 can mixed La Choy vegetables drained.
• o 1/3 cup cold water
• o 2 Tbsp cornstarch
• o 2 tsp La Choy soy sauce
• o 1 tsp sugar
• o (add 1 Tbsp La Choy brown sauce for chop suey)

Preparation

Step 1

Melt fat, add meat and sear quickly. Add onions, cook 5 more minutes. Add celery, salt, pepper, hot water. Cover and cook 5 minutes. Add bean sprouts. Mix and heat to boiling point. Combine and add flavoring and thickening ingredients. Stir and cook 5 minutes. Serve on La Choy Noodles.