CHOP SUEY
This recipe is my children's all-time favorite meal. How much do they like it? Even more than they like pizza...and that's a lot!-Debra Weihert, Waterloo, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a skillet, brown beef; drain. Dissolve bouillon in 1-1/2 cups boiling water; add to skillet. , Combine remaining water with cornstarch; stir into beef mixture. Bring to a boil; reduce heat and simmer until thickened. Add vegetables and soy sauce; stir and cook until heated through, about 15 minutes. , Serve over rice; sprinkle with chow mein noodles.
Nutrition Facts : Calories 149 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 691mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein.
AMERICAN CHOP SUEY
Note from the owners: Since we were on the Food Network, we have received thousands of e-mails wanting our recipe for American Chop Suey. Well, Carol has decided to unlock her recipe vault, so here you go!
Provided by Food Network
Categories main-dish
Yield Serves 8
Number Of Ingredients 15
Steps:
- 1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.
- 2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
- 3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot.
CHOP SUEY
This recipe is a great use for leftover rotisserie chicken.
Provided by Ellie Krieger
Categories main-dish
Time 36m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.
- In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.
Nutrition Facts : Calories 437 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 62 milligrams, Sodium 536 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 30 grams, Sugar 3 grams
CHOP SUEY
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.
Provided by DKOSKO
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
- In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.
Nutrition Facts : Calories 270 calories, Carbohydrate 12 g, Cholesterol 39.4 mg, Fat 17.5 g, Fiber 2.5 g, Protein 16.4 g, SaturatedFat 4.9 g, Sodium 802.7 mg, Sugar 3.8 g
CANADIAN STYLE CHOP SUEY
This is a great and easy one pot dish that you can guarantee everyone will love!
Provided by Jen
Categories Meat and Poultry Recipes Pork
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In same pot, saute onion and bell pepper over medium heat until softened. Remove from pan.
- In same pot, cook sausage over medium heat until brown. Drain.
- Combine onion mixture, pasta, sausage, mushrooms and stewed tomatoes in same pot and heat through, 5 minutes. Serve.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 56.2 g, Cholesterol 44.6 mg, Fat 23 g, Fiber 5.1 g, Protein 24.7 g, SaturatedFat 7.8 g, Sodium 1298.4 mg, Sugar 7.5 g
CHOP SUEY
I got this recipe from my Mom years ago, she wasn't a great cook but this was one of her best. I have been making this for years and it is one of those "go to" comfort meals that my family loves. After looking at some other recipes on here for I discovered that there weren't any recipes that even sounded good enough to eat so I had to post this one.
Provided by Cherbear64
Categories Meat
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large Dutch Oven over high heat, add olive oil and add both meats, cook stirring often, until browned, add onions and cook a few minutes until onions are slightly tender. Add soy sauce and stock, bring to a boil, reduce heat, cover and simmer until meat is very tender, about 45 minutes. Drain Chop suey vegetables and water chestnuts and add to pot. Cover and heat through. Blend cornstarch, ginger,soy sauce, molasses and water until smooth. Bring chop suey to a boil and add the cornstarch mixture and stir until thickened, serve over rice cooked in beef stock. Enjoy, sooooo yummy!
Nutrition Facts : Calories 695.1, Fat 60.7, SaturatedFat 24.7, Cholesterol 127.1, Sodium 699.9, Carbohydrate 11.9, Fiber 1.5, Sugar 4, Protein 24.1
CENTRAL AMERICAN CHOP SUEY
This is a traditional christmas side dish in Honduras (usually served along side Nacatamales). You can also add shrimp to the dish but I usually will not do this if I am planning to serve for a large party as shrimp can go bad in 1-2 hrs and it will spoil the entire dish. I also use gloves when peeling the ayote because it has a sticky residue that leaves your hand peeling and very dry. I do not recommend buying the cabbage pre-shredded because when it comes time to stir fry, the cabbage is cut so thin that it burns very quickly. I rather shred with a knife. You can also completly omit the meat and make it vegiterian!
Provided by Chef Sarita in Aust
Categories < 60 Mins
Time 35m
Yield 5-7 serving(s)
Number Of Ingredients 12
Steps:
- In a medium pot, add water and bring to a boil.
- Meanwhile, In a large wok or saute pan add cooking oil and stir fry all the veggies (put the cabbage at the very top) and saute until tender. This takes about 10-15 minute Remove the veggies from pan and set aside in a bowl. Keep warm.
- Add the noodles to the boiling water and cook for about 3 mins or until al dente. Remove from water, drain in cold water. Set aside.
- Add a little more cooking oil to the wok and add the ham. Cook for about 2 minutes Add noodles and lightly stir fry about 2 minutes Add chicken and veggies to pan, mix together, and season with the chicken bullion and cumin powder. Add salt if needed. Heat thru for another 3 minutes or until flavors have blended together. Serve warm.
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