This chop suey is fast and easy to make. My mother always made this recipe; we love it as-is, but you can substitute a can of Chinese mixed vegetables for the bean sprouts if you want more color and texture. If desired, serve over hot rice and top with chow mein noodles and soy sauce.
Ingredients
- shortening: 0.25 cup
- ½ cups diced pork loin: 1 piece
- onion: 1 cup (diced)
- celery: 1 cup (diced)
- hot water: 1 cup
- salt: 1 tsp
- ground black pepper: 0.125 tsp
- bean sprouts: 1 can (14.5 ounce can, drained and rinsed)
- water: 0.33333 cup (cold)
- cornstarch: 2 Tbsp
- soy sauce: 2 tsp
- white sugar: 1 tsp
Metric Conversion
Stages of cooking
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Heat shortening in a large, deep skillet over medium-high meat. Add pork and sear until it turns white. Add onion and sauté for 5 minutes.
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Stir in celery, hot water, salt, and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and bring mixture to a boil.
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Combine cold water, cornstarch, soy sauce, and sugar in a small bowl. Add to skillet mixture and cook until thickened to desired consistency, about 5 minutes.
