Chicken chop suey recipe with canned vegetables

Please zmail me if you remember eating this recipe back then and we can compare hula hoop stats! There are lots of items readily available in our times so substitutions and additions are endless! I would add some canned baby corn, and use straw mushrooms and maybe even some fresh bok choy in place of the bean sprouts- i never did care for those anyway! I am also gonna try this now with turkey or chicken bc I don't eat pork or beef anymore. Hope you enjoy this retro recipe! My mother got it from an old Woolworth's Cookbook. When friends came over on Chop Suey night they looked at it and said- No way, I don't eat that! but then tried it and LOVED it too! This was a great way to get us to eat some veggies we otherwise would have turned our nose up at. This is Mama's Mama's recipe from 'back in the day'! I remember eating this as a kid and loving it.

Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Make a well in center, then stir broth mixture and add to well. Add bell pepper mixture in a bowl and in boiling water add bouillon cubes. Add green bell pepper, onion, celery, and carrot in the skillet. After the Chicken Cooks remove the Chicken from skillet. Return all vegetables to wok and toss. Chop suey, on the other hand, has a much looser recipe format. In a large skillet heat oil over the medium heat and add chicken in it cook, until it will turn golden for 5 to 7 minutes.Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes. Reheat wok over high heat until a bead of water evaporates immediately.Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.Transfer each vegetable as cooked to bowl with celery. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. 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. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Its so versatile because you can change the meat or veggies to suit your taste.or according to whats in the.

Chicken chop suey recipe with canned vegetables