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American Chop Suey

This recipe is an American version of the classic Chinese dish. With bean sprouts, mushrooms and lots of flavor, it is sure to be a family friendly weeknight favorite.

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Total Time: 2 - 3 hrs.

Yield: 6

Source: This was my mom's recipe

Ingredients:

Steps:

  1. In a Dutch oven, sauté 1 small onion, minced, in oil. Add chop suey meat and brown. Add hot water; cover, simmer until meat is tender (about 1 hr).
  2. Add celery, onions, and about 1/4 tsp. Accent and 1 tsp. sugar. Cover and simmer about 1 1/2 hr.
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  4. Add Chinese vegetables, mushrooms, bead molasses, and soy sauce. Heat through, stirring. Add bean sprouts and continue to heat. To thicken, mix cornstarch with water.
  5. Bring chop suey to boil; stir cornstarch into chop suey and lower heat slightly, stirring until thickened. Cook about 10 more minutes.
  6. Serve over rice.

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Anonymous
March 31, 20160 found this helpful

I have been looking for this recipe for a long time. It came with a small cookbook I received with my Artist-Craft pots and pans I bought 47 years ago. My mom and aunt loved chop suey so I started making it for their birthdays. They are both gone now, but I have been wanting to make it again. Thank you so much for passing this along. Cheri Stephens

 
Anonymous
March 31, 20160 found this helpful

Valerie, this is it!

 
Anonymous
March 31, 20160 found this helpful

Valerie E. Thank you so much for sharing this recipe. I used to make this for my mom and my aunt back in the 80's and 90's. I lost the recipe along the way and have looked for it several times.

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Originally, I got this recipe from a book that came with my Aristo-craft pots and pans 47 years ago! So happy to have found it again. Cheri S

 

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