American Chop Suey
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Serves/Makes: 6
Ready in: 2-5 hrs
- 1/2 pound pork stew meat, cubed
- 1/2 pound beef stew meat, cubed
- 1 large onion, chopped
- 1 cup celery, sliced in 1/4-inch diagonal slices
- 1 can (8 ounce size) sliced water chestnuts, undrained
- 2 cans (16 ounce size) bean sprouts, drained
- 1 can (8 ounce size) bamboo shoots, drained
- 1 can (8 ounce size) mushrooms, undrained
- 1/2 cup soy sauce
- 1/2 cup chicken broth
- 2 tablespoons cornstarch
- 4 tablespoons water
Heat a large non-stick skillet or wok over medium heat. Add the pork and beef and cook, stirring, until they begin to brown. Add the onion and celery and stir-fry for 2-3 minutes. Place the meat mixture in the crock pot. Top with the water chestnuts, bean sprouts, bamboo shoots, and mushrooms. Drizzle the soy sauce and chicken broth over the top. Cover and cook on low for 4-6 hours. When the meat is tender turn the heat to high. Combine the cornstarch with the water until it forms a slurry. Stir that into the crock pot and let cook for 15 minutes until it is slightly thickened. Serve the chop suey hot with rice, lo mein noodles, chow mein noodles, or rice noodles.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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