I don’t think I have ever had chop suey before beginning this MidCentury recipe journey. Now I have had it four times!
My husband is a big fan of chop suey. Apparently his mother made it a lot when he was growing up. Maybe it’s a MidWest thing. . .
This is by far the best chop suey recipe I have tried so far. It was very tasty, and was great over rice!
I think what sets this recipe apart is the use of ground pork instead of ground hamburger. The pork is juicy and the flavor is great.
I have also never used the tops of the celery before. I have always cut them off and thrown them away. Using them in this recipe was good. I’m not sure they added a lot of flavor, but they did give it a different texture.
This recipe is a great weeknight dinner option. It doesn’t take a whole lot of time, it really was about thirty minutes. Definitely worth a try!
THIRTY MINUTE CHOP SUEY
1 ½ Pounds Ground Pork
2 Tablespoons Butter
3 Cups Chopped Onions
3 Cups Chopped Celery
¾ Cup Chopped Celery Tops
8 Ounces Sliced Mushrooms
2 Bell peppers, Chopped
3 Bouillon Cubes
3 Cubes Hot Water
½ Cup Flour
1 Tablespoon Soy Sauce
Brown pork in butter in a large skillet. Add onions, celery, celery tops, mushrooms and bell peppers. Dissolve bouillon in hot water; add to pork mixture. Cook over low heat until meat is well done, about 15 minutes. Stir in flour, blend with small amount of water. Stir until mixture is thickened; add soy sauce.
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