Ingredients
-
1
-
1
-
3/4
-
1/2
-
1/2
-
3/4
-
2
-
1
-
1 1/2
-
1 1/2
-
-
-
-
-
Directions
Classic Pork Chop Suey, Yum!, I have to drive 30 miles to Super G in Charlotte to buy fresh bean sprouts when I want to cook Asian food. Usually I make Pad Thai with my coveted bean sprouts but tonight I wanted something lighter so I came across this recipe for Chop Suey. The only thing I did differently was add strips of rib eye steak instead of chicken and I also added bamboo shoots and double the sauce. It reminded me of Chung King’s Chop Suey that use to eat as a teenager. This made a huge batch so I’m glad to know it freezes well. Thank you for posting this recipe because I saw a lot of ‘NOT chop suey on my search, Goulash is American Chop Suey????? Who knew lol, I have to drive 30 miles to Super G in Charlotte to buy fresh bean sprouts when I want to cook Asian food. Usually I make Pad Thai with my coveted bean sprouts but tonight I wanted something lighter so I came across this recipe for Chop Suey. The only thing I did differently was add strips of rib eye steak instead of chicken and I also added bamboo shoots and double the sauce. It reminded me of Chung King’s Chop Suey that use to eat as a teenager. This made a huge batch so I’m glad to know it freezes well. Thank you for posting this recipe because I saw a lot of ‘NOT chop suey on my search, Goulash is American Chop Suey????? Who knew lol
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Steps
|
1
Done
|
Stir Fry Veggies in the Oil in a Pre Heated Wok Till Tender Crisp (about 5-10 Min). |
|
2
Done
|
Add Broth Cook Till Heated Through. |
|
3
Done
|
Combine Soy Sauce and Cornstarch and Add to Vegetable Mixture. |
|
4
Done
|
Cook and Stir Till Thick and Bubbly. |
|
5
Done
|
Serve Over Rice or Crispy Noodles and Sprinkle With Pork. |
