Old Fashioned Chop Suey

Published by Kate

Ready for melt-in-your-mouth meat in a perfectly seasoned sauce? This chop suey delivers maximum flavor and perfectly cooked meat.

5 from 1 vote

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Entree

Cuisine Asian

Servings servings

Calories 295 kcal

Ingredients

1 tablespoon vegetable oil
1 lb beef stew meat (cut into 1-inch cubes)
1 lb pork shoulder (cut into 1-inch cubes)
½ teaspoon salt
2 cups chopped celery (about 4 large stalks)
1 cup chopped yellow onion (about 1 large onion)
1½ cups water
1 teaspoon Better Than Bouillon or 1 bouillon cube (or use stock instead of water)
¼ cup low sodium soy sauce
2 tablespoons cornstarch
1 teaspoon sugar
1 tablespoon bead molasses
1 (15 oz) can Chinese vegetables, drained
1 (15 oz) can bean sprouts, drained
1 (4 oz) can sliced mushrooms, drained
To serve: rice or chow mein noodles

Instructions

Heat 1 tablespoon oil in a large pot or dutch oven over medium heat.
Season the 1 lb beef stew meat and 1 lb pork shoulder with ½ teaspoon salt. Add to the hot oil.
Cook the meat until browned on the bottom, then flip the pieces over and cook until browned on the other side. You may need to do this batches depending on the size of your pot.
Remove the meat to a plate and set aside.
Add the 2 cups chopped celery and 1 large chopped onion to the pot. Cook, stirring occasionally, for 4–5 minutes or until tender.
Add the 2 cups water and bouillon cube, plus the reserved meat. Bring to a boil, then reduce to a simmer.
Cover and cook for 1½ hours at a simmer.
In a small bowl, whisk together ¼ cup soy sauce with 2 tablespoons cornstarch. Add it to the meat mixture, along with 1 teaspoon sugar and 1 tablespoon bead molasses. Cook for another 30 minutes.
Stir in the can of Chinese vegetables, can of bean sprouts, and can of sliced mushrooms (all drained first), just until warmed through.
Serve over rice or chow mein noodles.

Notes

You can use just one type of meat (beef stew meat or pork shoulder) if you don't have both.

Variations:

Don't like mushrooms? Leave them out.
Use snap peas, carrots, and/or broccoli in place of the mixed vegetables. Snap peas and carrots can go in with the bean sprouts (give the broccoli a couple minutes to get tender). Carrots can go in with the celery.
Don't have bead molasses? Use regular molasses instead (not blackstrap).
Use fresh bean sprouts instead of canned.

Leftovers will keep for up to a week in the fridge. Reheat in the microwave or on the stovetop. You can also freeze the finished dish for up to two months.

Nutrition

Calories: 295kcalCarbohydrates: 21gProtein: 31gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 78mgSodium: 894mgPotassium: 833mgFiber: 5gSugar: 6gVitamin A: 3755IUVitamin C: 13mgCalcium: 75mgIron: 4mg

Keyword beef chop suey, chop suey, old fashioned chop suey, pork chop suey

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