Chop Suey 1
Diana Turner, Racine
2 lbs. chop suey or stew meat
1/4 cup oil
7–8 stalks celery, cut into 1-inch pieces
2 onions, cut into large pieces
1 large can bean sprouts, drained
2–3 Tbsp. soy sauce
4 Tbsp. Brer Rabbit Molasses or to taste
Salt and pepper, to taste |
In a large kettle, brown meat in oil, then
cover with hot water and simmer 1 hour in covered kettle.
Then add celery, onions, bean sprouts, soy sauce, molasses,
salt and pepper. Thicken with corn starch and serve over
rice.
Chop Suey 2
Judy Wier, Colfax
2 lbs. cubed pork, browned
LaChoy sauce
1 stalk celery, chopped
2 onions, chopped
2 cans tomato soup
2 cans water
1 can bamboo shoots
1 can water chestnuts
1 can bean sprouts, drained
1 large Tbsp. brown sugar
Cornstarch
Rice |
Cut up celery; add onions. Place in kettle
with tomato soup and water. Boil all preceding ingredients
until vegetables are almost done. Add bamboo shoots, chestnuts,
and bean sprouts. Add a large Tbsp. brown sugar and thicken
with cornstarch. Add LaChoy sauce when serving on rice or
chow mein noodles.
