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Categories:
beef pork chop beef stock onion choy chop suey vegetables choy chop water chestnuts cornstarch ground ginger soy sauce bead molasses water
Viewed: 7 - Published at: 4 years agoIngredients
- 1 lb beef
- 1 lb pork chop, suey mix (available at most markets in the meat department 1 pound if not 1 pound I use a small pork roast 1 p)
- 2 cups beef stock or 2 cups beef consomme
- 1 cup onion, chopped
- 1 (14 ounce) can of la choy chop suey vegetables, and
- 1 (28 ounce) can of la choy chop suey vegetables
- 1 (8 ounce) can sliced water chestnuts
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon ground ginger
- 2 tablespoons soy sauce
- 1 tablespoon bead molasses, I have used regular molasses but bead is so much better
- 1/4 cup water
Method
- Heat a large Dutch Oven over high heat, add olive oil and add both meats, cook stirring often, until browned, add onions and cook a few minutes until onions are slightly tender. Add soy sauce and stock, bring to a boil, reduce heat, cover and simmer until meat is very tender, about 45 minutes. Drain Chop suey vegetables and water chestnuts and add to pot. Cover and heat through. Blend cornstarch, ginger,soy sauce, molasses and water until smooth. Bring chop suey to a boil and add the cornstarch mixture and stir until thickened, serve over rice cooked in beef stock. Enjoy, sooooo yummy!
