By Melissa Roldan
Chop Suey
7 steps
Prep:15minCook:1h 30min
Pork chop suey. Classic Lachoy recipe from label.
Updated at: Fri, 10 Jan 2025 00:19:51 GMT
Nutrition balance score
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Ingredients
8 servings
1 lbPork chop suey meat

4 tbbutter

onion
diced

1 ½ cwater

2 ccelery
diced

½ tspsalt

¼ tsppepper

1 cmushrooms
sliced

1 packagebeans sprouts

½ cupred bell pepper
diced

1can water chestnuts
drained
For thickening
Instructions
Step 1
Melt butter in large pot. Add meat and onions, stir to coat. Cover. Cook on medium until pork is cooked through and onions are translucent.
Step 2
Add water, celery, mushrooms, bell peppers, salt, and pepper. Bring to boil, then simmer, covered 15 minutes. (Omit bell peppers if using canned chop suey vegetables)
Step 3
Meanwhile, combine 3tb cold water and 3tb cornstarch to make a slurry.
Step 4
After simmering, add bean sprouts and water chestnuts (or 2 cans chop suey vegetables), corstarch slurry, soy sauce, and brown gravy. Mix well to combine.
Step 5
Briefly bring to a boil to activate the cornstarch, then simmer over low heat 1hr, stirring occasionally and checking to see if more water is needed.
Step 6
Serve over white rice
Step 7
Tip: The longer it simmers, the better. Add water in small amounts if it has reduced too much. Stir every 15 min to prevent scorching.
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