Chop Suey from Middle America

I got this recipe from my step-grandmother, my grand-dad's second wife, a lovely woman, and a very good cook, too. She made it for us the first time when I was about 14 years old.

Chop Suey

Brown 3/4 pound cup up meat in 1 1/2 tablespoons or so shortening of other fat (I used leftover bacon grease) (she used pork steak, four or so, depending on their size. You can use ground meat, and I did use liver once, although that was a bit too strong for everybody)

Add 1 1/2 cup sliced onion
2 1/3 cup sliced celery
1/2 cup of cabbage

When the vegetables are glossy, open up a can of green beans and drain the liquid into a measuring cup. Open up one can of bean sprouts* or chopsuey vegetables and drain it into the measuring cup so you have one cup of liquid, OR, just put a cup of water/broth in your measuring cup.

Add the liquid to the pot of meat and fresh vegetables, put a lid on it and simmer for 30 minutes (less if you are using a more tender cut of meat- live takes about five minutes, likewise for ground beef). Fifteen minutes ago would have been a good time to start the rice if you are making brown rice. Now is a good time to start if you are making white rice.

While the rice is cooking and the meat is simmering:
Mix two tablespoons of cornstarch in a little bit of cold water (to get the lumps out) and add 3 tablespoons of soy sauce, salt and pepper to taste, and 1 1/2 Tablespoons of dark corn syrup or sugar (or molasses). Taste and adjust the seasonings, add to the meat and heat quickly, stirring until the liquid is thickened and not exactly clear, but no longer cloudy.

Serve over rice. When I had it the first time it was served with little bowls of toppings for people to add themselves, chow mein noodles, raisins, coconut, nuts, and green onions are the ones I remember.

This serves 4-6. When we make it we use frozen green beans, garlic, chinese five spice, and I cannot stress how much I prefer fresh bean sprouts instead of canned. I do not worry about the proper amounts of onions, celery, and cabbage. I just chop up a lot, and we generally have more than this recipe calls for. You can add any diced raw vegetable you have on hand, really, and it will work just fine. It's not authentic, but it still tastes good, and it's a nice easy recipe for unexpected company, because you can just add more vegetables to help it go around more.

It's not very authentic, but it is pretty tasty.

* I do not ever, ever, ever buy canned bean sprouts. Grow them or buy them. The difference, to me at least, is huge.

Here is the recipe all in one place, sans pictures:

Chop Suey
3/4 pound diced pork steak, four or so, depending on their size or any other raw meat, cut into bite sized  pieces. You can use ground meat, and I did use liver once, although that was a bit too strong for everybody)

Brown 3/4 pound cup up meat in 1`1/2 tablespoon of shortening or other fat (I used bacon grease)


Add 1 1/2 cup sliced onion
2 1/3 cup sliced celery
1/2 cup of cabbage

When the vegetables are glossy, open up a can of green beans and drain the liquid into a measuring cup. Open up one can of bean sprouts* or chopsuey vegetables and drain it into the measuring cup so you have one cup of liquid, OR, just put a cup of water/broth in your measuring cup.

Add the liquid to the pot of meat and fresh vegetables, put a lid on it and simmer for 30 minutes (less if you are using a more tender cut of meat- live takes about five minutes, likewise for ground beef). Fifteen minutes ago would have been a good time to start the rice if you are making brown rice. Now is a good time to start if you are making white rice.

While the rice is cooking and the meat is simmering:
Mix two tablespoons of cornstarch in a little bit of cold water (to get the lumps out) and add 3 tablespoons of soy sauce, salt and pepper to taste, and 1 1/2 Tablespoons of dark corn syrup or sugar (or molasses). Taste and adjust the seasonings, add to the meat and heat quickly, stirring until the liquid is thickened and not exactly clear, but no longer cloudy.

Serve over rice. When I had it the first time it was served with little bowls of toppings for people to add themselves, chow mein noodles, raisins, coconut, nuts, and green onions are the ones I remember.

This serves 4-6. When we make it we use frozen green beans, garlic, chinese five spice, and I cannot stress how much I prefer fresh bean sprouts instead of canned. I do not worry about the proper amounts of onions, celery, and cabbage. I just chop up a lot, and we generally have more than this recipe calls for. You can add any diced raw vegetable you have on hand, really, and it will work just fine. It's not authentic, but it still tastes good, and it's a nice easy recipe for unexpected company, because you can just add more vegetables to help it go around more.