Any good recipes for chopped suey?

Question

Not sure I spelled it right. But is a chinese dish my mother used to cook. It uses a mixture of noodles,mushrooms,some meat,celery,etc put on top of rice...Awesome meal.

Answer 1

Here are a few versions:

Chinese Chop Suey

Description:
A great dish if you love Chinese food.

Ingredients:
1 1/2 lbs. lean top round steak
1/2 lb. boneless pork loin chops cut into cubes
1/2 cup extra-virgin olive oil
3 large onions, chopped
5-6 ribs celery, diced
1 can beef bouillon
1 can water
4 T. light soy sauce
1 can bean sprouts, drained
1 can water chestnuts, drained and sliced
2 T. cornstarch
3/4 cup water

Directions:
Pressure cooker: Cut meats into 1/2 to 3/4-inch cubes. In a large skillet, over
medium heat, heat oil. Brown meats, preferably in 2 batches. Add to pressure
cooker together with onion, celery, bouillon and water. Deglaze the skillet with
water and pour into cooker. Add soy sauce. Bring pressure up to 15 pounds. When this pressure is reached; the pressure regulator will begin to rock. Lower heat, but retain enough to maintina pressure (a gentle rocking of the pressure regulator will tell you this.) Let pressure come down (do not cool cooker). Follow
directions following for completing dish.
After meat is cooked either in pressure cooker or on stove, add bean sprouts, water chestnuts and sauteed mushrooms. Adjust seasoning, adding more salt and soy sauce if needed. Mix cornstarch with water and add to mixture, stirring constantly until gravy is thickened. Serve over rice and top with crispy Chinese noodles. Now
all you need is a tossed salad, a dessert, and a long walk afterward.

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Chop Suey and Noodles

Description:
For when you want something really different for dinner. This will surely become a family favorite.

Ingredients:
Noodles:
2 to 2 1/2 pounds Wah King Noodle Company #4 Chinese Noodles
1 cup soy sauce
4 tablespoons brown sugar
5 tablespoons oil
4 tablespoons oyster sauce

Chop Suey meat:
4 chicken breasts slices into thin strips
6 to 8 pork chops sliced into thin strips

Marinade:
4 cups soy sauce
2 tablespoons oil
2 tablespoons cornstarch
2 to 3 tablespoons brown sugar
3 slices crushed ginger
4 cloves crushed garlic
2 to 3 tablespoons oyster sauce
2 tablespoons sherry

Vegetables:
3 bundles green onions
2 heads broccoli
1 head cauliflower
1/2 pounds tender green beans
5 large carrots
1 large jicama
1 bunch celery
1 pound fresh mushrooms
1 pound Chinese snow peas
2 cans sliced water chestnuts
2 cans bamboo shoots






Directions:
Boil noodles in water until tender. Drain and convert to large bowl. Add seasoning, soy, brown sugar, oil, oyster sauce and blend well. Spray large metal broiler pan with cooking spray and spread 1/4 of the noodles onto the pan evenly. Bake at 350 degrees, turning noodles every 10 minutes for 30 minutes total, or until dry. Repeat with remaining noodles, baking 1/4 of the batch at a time. Marinate meat separately. Then, set meat aside in separate marinades while preparing vegetables.

Clean, wash, and julienne the vegetables. Set each vegetable aside in separate piles. Bring big pot of water to boil. Partially boil each vegetable group separately dipping them in the hot water for 1 minute or less. Do not par-boil the mushrooms or green onions. Saute the mushrooms in butter until cooked. Once the vegetables are all par-boiled or cooked, you can mix them together in a large bowl, along with the green onions.

Add 1 tablespoon of oil to a hot stir-fry pan. Remove garlic pieces and ginger from the meat marinade. Divide pork and ginger from meat marinade. Divide pork and chicken into 3 batches a piece. Stir fry each batch very quickly until cooked through and mix meats. Set aside.

Add 1 tablespoon of oil to the hot pan. Stir fry 2 to 3 handfuls of mixed vegetable for half a minute. Stir in small portion of meat mixture. Add 2 tablespoons of oyster sauce while stir frying. Toss together and serve on a bed of noodles. Repeat with the remaining ingredients. Be sure to keep the amount of vegetable you are stir frying in small batches until all has been cooked and blended together.


Yield: 12 servings
Difficulty: Easy

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Mom's Famous Chop Suey and Noodles

Description:
Gung-HO!! Yummmm...

Ingredients:
Noodles:
2 to 2 1/2 pounds Wah King Noodle Company #4 Chinese Noodles
1 cup soy sauce
4 tablespoons brown sugar
5 tablespoons oil
4 tablespoons oyster sauce

Chop Suey meat:
4 chicken breasts slices into thin strips
6 to 8 pork chops sliced into thin strips

Marinade:
4 cups soy sauce
2 tablespoons oil
2 tablespoons cornstarch
2 to 3 tablespoons brown sugar
3 slices crushed ginger
4 cloves crushed garlic
2 to 3 tablespoons oyster sauce
2 tablespoons sherry

Vegetables:
3 bundles green onions
2 heads broccoli
1 head cauliflower
1/2 pounds tender green beans
5 large carrots
1 large jicama
1 bunch celery
1 pound fresh mushrooms
1 pound Chinese snow peas
2 cans sliced water chestnuts
2 cans bamboo shoots



Directions:
Boil noodles in water until tender. Drain and convert to large bowl. Add seasoning, soy, brown sugar, oil, oyster sauce and blend well. Spray large metal broiler pan with cooking spray and spread 1/4 of the noodles onto the pan evenly. Bake at 350 degrees, turning noodles every 10 minutes for 30 minutes total, or until dry. Repeat with remaining noodles, baking 1/4 of the batch at a time. Marinate meat separately. Then, set meat aside in separate marinades while preparing vegetables.

Clean, wash, and julienne the vegetables. Set each vegetable aside in separate piles. Bring big pot of water to boil. Partially boil each vegetable group separately dipping them in the hot water for 1 minute or less. Do not par-boil the mushrooms or green onions. Saute the mushrooms in butter until cooked. Once the vegetables are all par-boiled or cooked, you can mix them together in a large bowl, along with the green onions.

Add 1 tablespoon of oil to a hot stir-fry pan. Remove garlic pieces and ginger from the meat marinade. Divide pork and ginger from meat marinade. Divide pork and chicken into 3 batches a piece. Stir fry each batch very quickly until cooked through and mix meats. Set aside.

Add 1 tablespoon of oil to the hot pan. Stir fry 2 to 3 handfuls of mixed vegetable for half a minute. Stir in small portion of meat mixture. Add 2 tablespoons of oyster sauce while stir frying. Toss together and serve on a bed of noodles. Repeat with the remaining ingredients. Be sure to keep the amount of vegetable you are stir frying in small batches until all has been cooked and blended together.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network*s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Yield: 12 servings
Difficulty: Easy

Answer 2

I always make my chop suey using mac and cheese as the base. Follow the directions on the box. While the pasta is cooking, I brown some burger, maybe some onion. I drain my pasta then put it back in the same pot for making the cheese because of the leftover heat. Add the burger then add a can of drained stewed tomatoes (you can get the kind with herbs already added), break up the tomatoes cause they'll be pretty chunky. Taste and season, you'll probably need salt.

Answer 3

AMERICAN CHOP SUEY

1 lb. hamburger
1 lg. onion, sliced
1 green pepper, sliced
2 stalks celery, sliced
4 oz. mushrooms
1 (20 oz.) can tomato juice
1 can bean sprouts, drained
1 1/2 tsp. soy sauce
Salt and pepper
1 tablespoon sugar

Brown hamburger and drain off all fat. Add remaining ingredients and simmer for 1 hour. Transfer to casserole and bake at 350 degrees for 1/2 hour. Freezes well. Good diet dish.

Answer 4

just grab a bowl, open your refrigerator, and whatever falls into it, shall be chop suey. prefferabley leftovers