American Chop Suey

I have fond memories of American Chop Suey while growing up. It was one of my Mom's favorite dinners. Truthfully, I like it as much as almost any authentic Chinese food.

There is also a recipe for American Goulash which is macaroni-based. Many people call it "American Chop Suey" which is simply silly. It doesn't even resemble chop suey.


  • 1 1/2 to 2 pounds lean pork, cubed
  • 1 cup chopped onions
  • 1 clove garlic, crushed
  • 3 stalks celery, chopped
  • 1 1/2 cups hot water
  • 1 can bean sprouts, drained
  • 1 small can water chestnuts, diced or sliced, drained
  • 1 small can mushrooms, drained
  • 1 tablespoon cornstarch
  • 1 teaspoon granulated sugar
  • 2 or 3 tablespoons soy sauce
  • Hot cooked rice
  • Crispy chow mein noodles


  1. Brown pork slowly in oil. Add onions and garlic; let brown, then add celery and water. Let simmer for 40 minutes.
  2. Add bean sprouts, water chestnuts and mushrooms. Let simmer for 10 more minutes.
  3. Thicken with cornstarch, sugar and soy sauce blended with water.
  4. Simmer for another 5 minutes.
  5. Serve over rice with crispy chow mein noodles on top.

Yield: 4 to 6 servings

Recipe from the family recipe collection of Linda Jolly.