Chop Suey
This is my grandfather’s recipe that he passed down to my mother. It’s not your typical chop suey, but it is definitely my favorite, so I hope you give it a try
Chop Suey
This is my grandfather’s recipe that he passed down to my mother. It’s not your typical chop suey, but it is definitely my favorite, so I hope you give it a try
Cooking Instructions
- 1
Cut pork into strips approximately 1 X 2 inches (bite size), in a small amount of oil brown just until no pink color is visible in a large enough pot to hold all ingredients except rice. Add about 1/2 tsp garlic salt to pork while browning, add enough water to pot, but not enough to cover pork, cover and simmer for twenty minutes.
- 2
French the green beans(definitely the most time consuming part of this recipe, but necessary because I’ve tried frozen or canned and it’s just not the same). Cut celery on bias and add with beans to pork and cover continuing to simmer another 20 minutes.
- 3
Cut scallions on bias approximately 1 inch, seed tomatoes and roughly chop, add to pot just long enough to warm through
- 4
Serve over cooked rice
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