Description
This is the fast and easy chop suey recipe that my mother always made, and we love it ‘as is’, but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.
Ingredients
- ¼ cup shortening
- 1 ½ cups diced pork loin
- 1 cup diced onion
- 1 cup diced celery
- 1 cup hot water
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 (14.5 ounce) can bean sprouts, drained and rinsed
- ⅓ cup cold water
- 2 tablespoons cornstarch
- 2 teaspoons soy sauce
- 1 teaspoon white sugar
Instructions
- Heat shortening in a large
- deep skillet over medium-high meat. Add pork and sear until it turns white. Add onion and sauté for 5 minutes.
- Stir in celery
- hot water
- salt
- and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and bring mixture to a boil.
- Combine cold water
- cornstarch
- soy sauce
- and sugar in a small bowl. Add to skillet mixture and cook until thickened to desired consistency
- about 5 minutes.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 4