Ground Beef
Chop Suey

About 1/4 Cup EACH of finely diced:
Carrots AND
Red, White and Green Onions
Small can of DICED Water Chestnuts,
about 1/4 Cup Soy Sauce
about 1/4 Cup Snow Peas AKA Chinese Pea
2 Tablespoons Corn Starch
2 Tablespoons Vegetable Oil
1/2 Cup cooked Rice
1 small can Bean Sprouts, drained
1-2 Cups SHREDDED Cabbage
1/4 lb. Ground Beef (or Ground Sirloin) or
small handful of cut up Beef Stew meat
Now brown the Ground Beef with Oil

adding the Onions (and Celery and
Green Bell Pepper strips if you're using)
as you brown, stirring all the time.

Add the Carrots and Snow Peas (and
Mushrooms if you're using them) and stir.
Did I mention stir? Yes, you'll be stiring
this up all the time you're making this

Add the Cabbage and stir in. In a few
minutes you will see that it is getting soft.
Now your sauce is very nearly done

To at least 2 Tablespoons of Corn Starch
add 1 Cup of water and thoroughly stir.
Add the Soy Sauce sparingly to your
sauce and taste it, add more if you want,
then pour the Corn Starch mixture into
sauce and stir in.
This makes the Brown Sauce. Taste
again, and season with more Soy Sauce if
you want.

Add the Water Chestnuts and the Bean
Sprout, stir in. Your sauce is done.

Boy does that look good. Tastes good

Plate with Rice and maybe serve an Egg
Roll with it.
Click HERE for Video
This is such an easy recipe and inexpensive to make.
The measurements are for one person, it just looks like a lot here as I made much more.
Serve with an
Egg Roll and a side of fried Wonton Noodles.
If you want, you can also start with a side of Shrimp and Ginger stuffed
Gyoza !!l

This recipe calls for Ground Beef, but if you want you can use a small handful of Beef Stew meat cut up into bits. You can also switch
around some of the Veggie ingredients, like adding Celery, Green Bell Peppers, Mushrooms etc.
If you use diced Celery and/or Green Peppers, add them when you saute the Meat as they take a bit more time to cook.
If you're adding Mushrooms, add them about half way through sauteing as they will cook quickly.
The thing with Oriental cooking is there is a lot of prep time dicing and chopping etc., however once you have all your ingredients ready
and set to go, the cooking process goes fast.
Read your Rice directions and time it so everything comes up at the same time.

This sauce from chopping to finished product takes about 20 min. or so. You can always reheat this sauce, but it's difficult to bring back
cold cooked Rice.

I find it easier if I first peel the Carrot getting rid of the outside skin, and then continue to peel and keep the rest of the Carrots in strips before dicing up.
SHREDDED CABBAGE can be purchased already shredded in small bags. If you want, you can also just shred it yourself.
You can use small heads of both Red and White Cabbage or just White Cabbage. Use one of those square tall Cheese shredders or a Mandolin. You
want them in thin Julienned strips.
BEAN SPROUTS: You can buy either in a small can, or the approximate same amount (about 1/2 cup) of fresh.
SOY SAUCE: I found a really light and so inexpensive bottle of Soy Sauce at my local Oriental store. It was like $2
I like my Soy Sauce very light. Some Soy Sauces out there are very very strong. Taste just a bit of it, and when using in this recipe add a dash or two of
it and taste, then add more if you want.
CORN STARCH: and Soy Sauce put together makes the Brown Sauce.
SNOW PEAS: These are also known as Chinese Pea Pods. The skin is very thin and almost translucent so you can almost see the Peas on the inside. I
use these, they cook very well with this sauce. I would not use regular Peas or Snap Peas. Snap Peas have a much thicker shell and for me tend to be
MEAT: I usually go with either Ground Beef, Sirloin or Chuck depending on what is on sale that moment. Any one will do. You can also use Beef Stew
meat and cut it up into small bite sized bits. If you are using Flank Steak make sure you put it between two sheets of waxed paper and with a MALLET
(or hammer or something like that) pound on it for a few. Then cut up into small strips.
You can use Instant Rice if you want. However, if you decide to use Rice that takes 15-40 minutes to cook, do this first:
Put Rice in pot, add a Tablespoon of Butter. Heat on low flame, stiring so that all the Rice gets covered in the Butter, but just for a few minutes. THEN,
add the water and cover, simmering on very low flame for the amount of time according to package directions.
Every so often, lift lid and stir, making sure it doesn't stick and burn to the bottom of the pot. When it is nearly done, turn off flame, keep covered until
ready to serve.

in a Crock Pot


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