1 pound pre-packaged chop suey meat or leftover pork roast
1 cup onion, chopped
2 cups celery, chopped
8-ounce can mushrooms
Large can Chinese vegetables
Large can bean sprouts, liquid reserved
1 small can water chestnuts
Cold water (as needed)
1 Tablespoon cornstarch
1 Tablespoon molasses
Soy sauce to taste
1 cup brown rice, cooked
If using pre-packaged chop suey meat, remove access fat and brown meat on all sides in a Dutch oven or large pot on the stove. It should already be chopped into chunks. (If using leftover pork, it’s already cooked and ready to go.)
Add onions and celery and sauté with meat until onions are translucent.
Add mushrooms, Chinese vegetables, bean sprouts and water chestnuts. (Keep the liquid from bean sprout can separate.)
Stir all ingredients and allow to simmer, covered, for 30-45 minutes.
Create a cup of liquid using the reserved liquid from the can of vegetables and cold water as needed. Stir a tablespoon of cornstarch into the liquid and stir. Then add a tablespoon of molasses and stir.
Add this mixture to the meat and bring to a boil. Stir and let sit for five minutes.
Add soy sauce to flavor.
Serve over brown rice.
You could substitute the pork for chicken, tofu or anything you prefer.
For more details and photos, click here.