Рецепт Chop Suey, American-Style
My hubby's birthday was June 3rd. I asked him if he wanted me to make him anything special for his birthday dinner and he said Chop Suey. I haven't made Chop Suey in years!! I actually had to dig through my recipe "shoe box" to find the recipe. It was at the bottom of the shoe box, along with a stack of recipes that I have collected over the years. I obviously need to organize my "shoe box" recipes:) I remember my Grandma making this dish, my mom and my younger sister Joan. After we had finished dinner and I was doing the dishes, I started to smile to myself....thinking about my Grandma Rose, my Mom and my sister Joan. Funny how recipes can do that:)
- 2 T vegetable oil
- 12 oz. boneless pork, trimmed and cut into 1/2 inch cubes
- 4 oz boneless beef, trimmed and cut into 1/2 inch cubes
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 cups beef broth
- 2 cups water
- 1/4 cup soy sauce
- 2 T brown sugar
- 1 pkg. (1 oz) Kikkoman Stir-fry seasoning mix
- 1/2 t ground ginger
- 1/4 t black pepper
- 2 medium size carrots, peeled and thinly sliced
- 2 stalks celery, thinly sliced
- 1 green pepper, chopped
- 1- 4 oz can mushrooms, drained
- 2 cups fresh bean sprouts or 1 can (16 oz) bean sprouts, drained
- 1 can (8 oz) sliced bamboo shoots, drained
- 1 can (8 oz) sliced water chestnuts, drained
- 1 can (28 oz) stir-fry vegetables, drained
- 8 medium green onions with tops, sliced
- 1/3 cup water
- 3 T cornstarch
- 2 T fresh grated ginger
*To add some heat to your chop suey, add 2-4 T chili sauce.
Jasmine Rice or Chow Mein Noodles
Heat oil in Dutch oven over medium heat. Add the pork, beef, garlic and onion. Cook for 5-10 minutes or until meat is browned. Add the broth, water, soy sauce, brown sugar, seasoning mix, ground ginger and black pepper. Bring to a boil. Lower the heat and simmer, covered for 25 minutes or until meat is tender. Stir in the carrots, celery, green pepper, mushrooms, bean sprouts, bamboo shoots, water chestnuts and stir-fry vegetables. Bring to a boil. Lower heat and simmer, covered, for 15 minutes or until the veggies are crisp-tender, stirring occasionally.
Stir in the green onions. In a small bowl, stir together the water, cornstarch and fresh grated ginger; stir into the meat mixture. Cook for 2-5 minutes or until mixture thickens.
Serve over hot jasmine rice or chow mein noodles.