This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein
INGREDIENTS (for 4 servings):
- 1/4 cup shortening
- 1 1/2 cups diced pork loin
- 1 cup diced onion
- 1 cup diced celery
- 1 cup hot water
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 (14.5 ounce) can bean sprouts, drained and rinsed
- 1/3 cup cold water
- 2 tablespoons cornstarch
- 2 teaspoons soy sauce
- 1 teaspoon white sugar
PREPARATION:
Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.