Pork Beef Or Chicken Chop Suey Recipes

Steps:

• 1. In pressure cooker, saute beef, pork, onions and celery in butter, salt, pepper and garlic powder til meat is lightly browned on all sides. Add 1 can beef broth, A-1, fresh mushrooms and 3 Tbl. soy sauce. Cover and pressure cook 8 minutes. Cool cooker at once. Remove lid and add second can beef broth, dark brown sugar and rest of soy sauce. Heat to boiling, stir in cornstarch mixed with the third can of beef broth. Stir and boil til thickened. Add rest of vegetables and heat through. Serve over rice. Top with chow mein noodles. Serve with fortune cookies! *Pea pods and grated carrot can also be added if desired.

Steps:

• Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
• Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
• Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
• Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

Steps:

• Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
• Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
• Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.

Steps:

• In a large bowl combine soy sauce, corn syrup (or brown sugar) and mix together with the cooked meat; let stand for 30 minutes.
• Mix/whisk the cornstarch with cold water (or COLD chicken broth) and set aside.
• Heat the oil in a wok or large skillet until hot.
• Add in onions slices; stir-fry for 2 minutes.
• Add in garlic and sliced vegetables; stir-fry for 2 minutes.
• Add in the meat mixture; stir-fry for 2 minutes.
• Add in the cornstarch mixture; stir for 2 minutes.
• Add in the bean sprouts and cook, stirring for about 2 minutes.
• Season with salt and pepper, and
• Add in more soy sauce if desired.
• Transfer to a large bowl sprinkle with chopped green onions if desired.
• Serve with rice.

Steps:

• In a skillet over medium heat, brown pork in oil. Add onion and saute for 10 minutes. Add water, celery, mushrooms, bouillon and ginger; cover and cook for 30-40 minutes or until pork is tender., Combine cornstarch and soy sauce until smooth; stir into skillet and simmer for 10 minutes. Serve over rice or mashed potatoes.

Steps:

• In pressure cooker, saute beef, pork, onions and celery in butter, salt, pepper and garlic powder til meat is lightly browned on all sides.
• Add 1 can beef broth, A-1, fresh mushrooms and 3 Tbl. soy sauce.
• Cover and pressure cook 8 minutes.
• Cool cooker at once.
• Remove lid and add second can beef broth, dark brown sugar and rest of soy sauce.
• Heat to boiling, stir in cornstarch mixed with the third can of beef broth.
• Stir and boil til thickened.
• Add rest of vegetables and heat through. Serve over rice.
• Top with chow mein noodles.

Steps:

• Brown beef and pork with oil, onion and garlic. Stir in remaining ingredients.
• Cover and simmer for 45 minutes. Dissolve cornstarch in cold water. Stir into simmering chop suey.
• Cover and cook until thickened.
• Allow to cool. Place in freezer bag. Label and freeze.
• To serve: thaw. Heat until bubbly. Serve over rice and chow mein noodles.

Steps:

• Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
• Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
• Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
• Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
• Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.

Steps:

• Stir fry veggies in the oil in a pre heated wok till tender crisp (about 5-10 min).
• Add broth cook till heated through.
• Combine soy sauce and cornstarch and add to vegetable mixture.
• Cook and stir till thick and bubbly.
• Serve over rice or crispy noodles and sprinkle with pork.