My Mother’s Chop Suey

My husband, Tom always said one of the reasons he married me was so he could continue to enjoy his mother-in-law’s chop suey.  Much better than he was able to get in the restaurant near the Akron University campus- when he was single.

Ingredients:

3 or 4 T Canola oil, or as needed

1/2 lb. pork, diced into bite-size pieces

3/4 lb. veal, diced the same

1/2 lb. beef, diced the same

1 large bunch celery, strings removed, cut into 1/2 inch pieces

1 onion, chopped

1 can sliced water chestnuts, drained

1 can bean sprouts, drained

1 can bamboo shoots, drained

1  C water or beef broth

6 T soy sauce

2 T corn starch

1/4 C water

Salt and pepper to taste

1 box mushrooms, cleaned and sliced

Technique:

Brown meats in hot oil, add soy sauce and beef broth and simmer for 15 minutes.

Add celery and onions and simmer, covered until meat is tender.

Combine cornstarch with the 1/4 cup water, and stir into the mixture.

Add the chestnuts, beansprouts, bamboo shoots and mushrooms.

Heat through and serve over white rice.

Sprinkle over top with canned La Choy rice noodles