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Mom's Chop Suey
This is my Mom's recipe. It's a very dark (in color) chop suey. You can add/use fresh veggies you want to the dish but, I prefer making it just like her, and serving with rice and crispy Chinese noodles ~Diane
1 lbs beef stew meat or steak, cut into small pieces.
1 lbs veal or pork tenderloin, cut into small pieces.
1 medium onion, chopped
1 Cup water
** 2 small cans of mixed Chinese vegetables (I use LaChoy)
4 Tbs molasses
1 Tbs soy sauce
cornstarch & water for thickening if needed
cooked rice, to serve with...
crispy Chinese noodles, to serve with...(I use LaChoy)
**you can always use fresh veggies to your liking (diced: celery, red pepper, carrots, onion) and a can of water-chestnuts, fresh bean sprouts if preferred...
1 Tbs of oil in fry pan, heat until hot, add meats and onion,
fry until browned. Add a cup of water, cover and simmer
for an Hour and Half, until meat is tender.
Add remaining ingredients and continue simmering for
another Half hour.
Thicken with corn starch and water mixture if preferred.
Serve over cooked rice & top with crispy Chinese noodles.
Recipe by: Phyllis C. Photo by: Diane Baker for Canning and Cooking at Home
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