This recipe is different from all the other chop suey recipes I now have in that the rice is cooked in.
That being said, I’m not sure this was a good thing. The rice was very overcooked. This resulted in a mushy pile of food in the end.
I ended up using veal, and diced is instead of ground. This gave the dish some texture it desperately needed.
The celery and peppers do stay fairly crisp. The seasoning is just right.
But the mush of the rice. It turned me off.
So, you could definitely fix this. Perhaps wait to add the rice until the last twenty minutes of cooking time. This would provide enough time for the rice to cook, but not overcook.
Not my favorite chop suey recipe, but I wouldn’t throw it out.
AMERICAN CHOP SUEY
1 Pound Ground Pork
1 Onion, Sliced
2 Cups Diced Celery
1 Bell Pepper, Minced
3/4 Cup Uncooked Rice
5 Cups Beef Stock
2 Teaspoons Salt
1/2 Teaspoon Pepper
2 Tablespoons Soy Sauce
Cook pork until browned in a large saucepan. Add all remaining ingredients. Simmer for 40 minutes. Uncover for the last 10 minutes. Serve hot.
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