Chop Suey | Traditional Chinese-American Recipe Like Mom Made

Ingredients · for 6 (scales to your household)

• 19 oz Cubed pork tenderloin $7.00
• 3 Tablespoons Olive oil, divided $0.55
• 1 Onion, chopped $0.60
• 1 cup Celery, sliced $0.78
• 16 oz Bean sprouts, drained $2.27
• 8 oz Sliced water chestnuts, drained $2.78
• 8 oz Bamboo shoots, drained $1.07
• 8 oz Fresh baby Bella mushrooms, sliced $2.44
• 1/2 teaspoon Red pepper flakes $0.05
• 1/2 cup Chicken broth $0.26
• 1/2 cup Soy sauce $1.42
• 2 Tablespoons Cornstarch $0.16
• 4 Tablespoons Water $0.00
• 4 oz Canton noodles, cooked $0.76

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Heat 2 tablespoons of olive oil in large skillet over medium heat and add the pork cubes. Cook, stirring, until the pork begins to brown, 10 minutes. Remove the meat from the skillet and set aside.
2. Heat the remaining oil in the skillet or large wok and add the onion, celery, and red pepper flakes. Sauté for about 2 to 3 minutes. Add the mushrooms and continue to sauté until the mushrooms release some of their liquid about another 3 minutes.
3. Stir in the bean sprouts, bamboo shoots, water chestnuts, and chicken broth. Let it come to a simmer. Add the meat back in with the soy sauce and cover the skillet. Let it simmer for about 5 minutes.
4. In a small bowl or measuring cup combine the cold water with the cornstarch. Stir the slurry into the skillet to thicken the flavorful sauce. Cook for about 5 minutes or until the sauce ingredients thicken.
5. Add the canton noodles to the shop suey and stir until thoroughly combined.
6. Serve the chop suey with chopped cilantro, green onions, or sesame seeds

Per serving