*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I was looking for my moms chop suey recipe and couldn't find it. I looked on here and this is the same one! It's delicious! I did use a can of chicken soup stock along with the water though and added more ground pork.
I'd have to say this is the best chop suey! I like it better than I get in the restaurant even! I made it 1 time and have made it over and over again. I'm revisiting the site today to print out another copy because mine has been used so much it gets a little crinkled more every time. My family loves it too. The only thing I do different is make a double batch because we all love it, and 1 just doesn't seem to be quite enough for a family of 4.
I thought this was great. Definitely four stars. I used chicken broth instead of plain water and I also used frozen stir fry veggies in it as well as finely chopped garlic and added some crushed red pepper to my own plate. Very good. Very easy. Thanks.
This was terrific! I made the recipe as written. I was a little nervous about using the shortening but it really needs to be a part of the recipe. I used diced chicken instead of pork. Tastes like the chop suey my mom made when I was a kid. I will make this one again!
I've made this for the second time today. I made 4 time the amount because the last time it was all gone in an hour. I chop everything in my food processer and used olive oil instead of shortening. My husband and his brother say it's better than Moms. YEAH!!!
Well just made this for dinner. Here are my suggestions: 1-2 T. oil rather than shortening saute a couple of cloves of garlic with the diced pork (who said ground pork?!) a couple of ounces of soy sauce (or ponzu) and last but not least - 2 T. molasses! That was the missing ingredient! I did chop some red bell pepper and saute also with the vegetables. Instead of bean sprouts I used a can of fancy mixed Chinese vegetables which also contained bean sprouts. Now that's chop suey!
Very much like the chop suey you order in Chinese restaurants! I made a vegetable version that was delicious; omitted the pork added mushrooms bok choy and broccoli. I didn't have shortening so I sauted the onions in about 2 Tbsp. of vegetable oil. My husband and I both really enjoyed it. Next time I might even add scallops for a variation.
My boyfriend hates Chinese food but I love it. When I came across this recipe I thought it would be something he would eat and would also satisfy my craving for Chinese. He not only liked it but requested that I make it again a few weeks later! The only modification I made is that I threw in some water chestnuts. Thanks for the recipe!
When I first glanced at this recipe I thought it was too simple to be flavorful but upon reading the reviews I decided to give it a go. I too changed the water to chicken broth added minced garlic and a smidgen of ginger; also about a tablespoon each of white wine oyster sauce soy and sesame oil. The veggies I used were all fresh: thinly sliced carrot cabbage celery bean sprouts and water chestnuts. The result? Perfectly splendid flavor! I was very pleased with this foundation to build upon. Thank you!:)