Chop Suey in Progress
Chop Suey
1 1/2 pounds Chop Suey meat (chunks of pork)
1 can chop suey vegetables, undrained
1 can sliced water chestnuts, undrained, if desired
1 4-oz can mushrooms, undrained
1 medium onion, chopped
1 small green pepper, chopped
3 stalks of celery, chopped.
3 tablespoons corn starch
1 tsp salt, if desired
3 tablespoons soy sauce
3 tablespoons water
3 tablespoons brown gravy sauce OR 1 tablespoon regular molasses
Brown the meat. Add chop suey vegetables, water chestnuts, mushrooms, chopped onions and chopped green peppers. Simmer for 20 minutes, uncovered. (celery added later)
While that simmers, mix the corn starch, salt, if wanted, soy sauce, water and brown gravy sauce or molasses thoroughly. Add chopped celery. Pour gradually into meat and vegetable mixture. Cover and cook on low for 15 minutes. Serve with rice.
Serves 6
Someone on twitter asked us about childhood memories of food. Chop Suey was the first thing that popped into my head. So, then I wanted to make it and even thought I thought I had a recipe, I couldn’t find it. So, I called my mom. She hadn’t made it in a long time, either and didn’t think she had a recipe. Lo, and behold, I got an email from her today, that she’d found the recipe. Yay. So, supper plans were set in stone yet, so I made Chop Suey. It was good and brought back a lot of memories of making it as a teenager and eating it as a kid.
Also, that 81 degree day in March was a fluke. It got cold again the next day and has been cold since. Days in the 40′s and 50′s happening pretty regularly.
Here’s an updated picture of the lilac bush.
Buds getting bigger 4-18-12
