Chop Suey

Pork chop suey. Classic Lachoy recipe from label.

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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.