American Pork Chop SueyEstimated Cost:  $14.00

Prep Time:  20 minutes

Cooking Time:  50 minutes

Serves:  4

I know this recipe came from a friend of my mothers, but I’m not sure which one.  I’d love to give them credit but it was a handwritten recipe card with no way of identifying its author.  I think the wonderfully rich, brown gravy is what makes this “American” Chop Suey.  Served over a bed of hot, white rice, this meal is always memorable.

1 Tbs. vegetable oil
12 oz. lean boneless pork, trimmed and cut into 1/2-inch cubes
4 oz. lean boneless beef or pork, trimmed and cut into 1/2-inch cubes
1 clove garlic, minced (how to)
1 1/2 cups beef broth
1/4 cup soy sauce
1 Tbs. molasses
3/4 tsp. ground ginger
1/4 tsp. ground black pepper
2 med. carrots, thinly sliced
2 stalks celery, thinly sliced
1/2 cup red bell pepper, cut into 1-inch pieces
2 cups fresh mushrooms (your favorites), sliced
2 cups fresh bean sprouts OR 1 can (16 oz.) bean sprouts, drained
1 can (8 oz.) sliced bamboo shoots, drained
8 green onions w/ tops, cut into 1-inch pieces
1/4 cup cold water
2 Tbs. cornstarch
cooked white rice

1. Heat the oil in a Dutch oven or stock pot, over medium heat. Add the pork, beef, and garlic; cook for 5 to 10 minutes or until meat is browned. Add the broth, soy sauce, molasses, ginger, and black pepper; bring to a boil.

2. Lower the heat and simmer, covered, for 25 minutes or until meat is tender. Stir in the carrots, celery, and red bell pepper; return to a boil. Lower the heat and simmer, covered, for 10 minutes or until the veggies are crisp-tender, stirring occasionally.

3. Stir in mushrooms, bean sprouts, bamboo shoots, and green onions. In a small-bowl, stir together the water and corn starch. Once combined, add the water and cornstarch mixture into the meat mixture. Cook for 2 minutes or until mixture thickens. Serve over hot, white rice.

Mike’s comments:

I prefer to use the mix of pork and beef in this dish, but it’s still very yummy if you go with all pork.

This dish has proven to be a great first step, for a few of my pickiest eaters, towards dining at a Chinese restaurant. It’s definitely an East meets West style recipe, but a very delicious one.