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 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
- 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
- Brown pork slowly in oil. Add onions and garlic; let brown, then add celery
and water. Let simmer for 40 minutes.
- Add bean sprouts, water chestnuts and mushrooms. Let simmer for 10 more
- Thicken with cornstarch, sugar and soy sauce blended with water.
- Simmer for another 5 minutes.
- Serve over rice with crispy chow mein noodles on top.
Yield: 4 to 6 servings
Recipe from the Family Recipes Collection of Linda Jolly.