Chop Suey

📜 Collection: Jill Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic American-style Chop Suey recipe featuring thinly sliced meat, celery, onion, and canned chop suey vegetables served hot over rice.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	40 mins	None	4–6 Servings

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🔪 Key Equipment

• Large skillet or wok
• Small bowl
• Spoon or spatula

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Ingredients

Measurements	Ingredients	Prep / Notes
1 pound	Chop Suey Meat	pork or beef, thinly sliced
2 cups	Celery	diced
1 cup	Onion	diced
1 can	Mixed Vegetables	Canned Chop Suey, drained with juice reserved
1 small can	Mushrooms	Sliced
2 tablespoons	Cornstarch	divided for slurry
To Taste	Chop Suey Sauce or Soy Sauce	adjusted for flavor
For Serving	Rice or crispy chow mein noodles	cooked

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Instructions

Step 1: Brown the Meat and Vegetables

1. In a large skillet or wok, brown the 1 pound chop suey meat until fully cooked.
2. Add the 2 cups celery (diced) and 1 cup onion (diced) to the skillet with the meat.
3. Drain the 1 can mixed vegetables, reserving the juice. Add 2 tablespoons of the reserved juice to the skillet.
4. Cook slowly for 20 minutes until the vegetables soften and are fragrant.

Step 2: Add Vegetables and Thicken

5. Add the drained 1 can mixed vegetables and the 1 small can mushrooms (sliced) into the skillet.
6. In a small bowl, mix the 2 tablespoons cornstarch with a few tablespoons of cold water to make a smooth slurry.
7. Stir the cornstarch slurry into the skillet. Add more chop suey sauce or soy sauce to taste.
8. Bring the mixture to a simmer, stirring continuously until the sauce thickens and coats the ingredients. Cook for another 20 minutes until bubbling and savory.
9. Serve hot over cooked rice or crispy noodles.

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💡 Make-Ahead & Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop.

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Original Recipe Scan