Not sure what I can say about this dish. To me it was unremarkable. To my husband and my daughter it was seconds worthy.
It does remind me of a dish my mother in law made a lot when my husband was growing up – Hamburger Oriental. Green Beans, Hamburger, Onion. Egg and Soy Sauce served over rice.
This has similar ingredients and a similar process. The soy sauce and beef stock combine nicely for the sauce. I did think it could use a touch of salt. The recipe calls for none, just the soy sauce. Overall it was a bit bland though.
I will say it was quick and easy to make, so if you are going to give it a try you can whip it up in thirty minutes or less!
HAMBURGER CHOP SUEY
¾ Pound Hamburger
¾ Cup Sliced Onion
1 Cup Celery Strips
2 Tablespoons Cooking Oil
1 Can Drained Bean Sprouts
1 Can Condensed Beef Bouillon
2 Oz Can Sliced Mushrooms – Save Liquid
1 Tablespoon Cornstarch
1/3 Cup Soy Sauce
In a large skillet, sauté hamburger with onions and celery in oil until lightly browned. Add bean sprouts, beef bouillon and mushrooms. Mix cornstarch with mushroom liquid, stir until smooth, add to the pan. Cook for 10 minutes, stirring constantly. Add soy sauce, stir to incorporate. Serve over cooked rice.
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