Chop Suey

📜 Collection: Burcea Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A classic savory chop suey recipe featuring cubed lean pork and beef simmered with crisp celery, onions, and bean sprouts. Thickened to perfection, this hearty dish is traditionally served over steaming rice.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	1 hour	None	6 servings

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🔪 Key Equipment

• Covered dish
• Knife
• Cutting board

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Ingredients

Measurements	Ingredients	Prep / Notes
1 1/2 lbs	Lean Pork	Cubes
1 1/2 lbs	Beef	Cubes
3 cups	Celery	Chopped
6 tablespoons	Black Molasses	None
To taste	Salt	None
3 to 5	Onions	None
2 cans	Bean Sprouts	None
As needed	Water	Boiling
For serving	Rice	Cooked

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Instructions

Step 1: Simmering Meats

1. Cut 1 1/2 lbs lean pork and 1 1/2 lbs beef into cubes.
2. Cook in a covered dish and let simmer until it draws out juice of meat.
3. Then add enough boiling water to cover and cook until nearly done.

Step 2: Adding Vegetables and Thickening

4. Add 3 cups celery, 6 tablespoons black molasses, and salt to taste.
5. Add 3 to 5 onions and cook all until tender, keeping it covered with water.
6. Add 2 cans bean sprouts, thicken as any stew, and serve with rice.

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💡 Make-Ahead & Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

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