Wednesday, May 09, 2012

It's Wednesday, so What's Cooking? Chop Suey with a Kick.

It gripes me to no end to see chop suey meat in the grocery store hovering close to $4.00 a pound. These fatty chunks are scraps the butcher carved off who knows what, or when, and lumped into a package for us consumers to blithely purchase.

Don't do it!

Over the years, I have learned it is best, and cheaper, to buy small roasts on sale. At least I know what meat I’m actually getting.

Eggs Rolls
Chop Suey with a Kick
Hot Tea, Saki, Chardonnay Wine or Cabernet Sauvignon

Eggs Rolls
Many grocery stores sell egg rolls in the deli. If you go this route, reheat them at 350F for 15 – 20 minutes.

The other day my store was out of them so I used Tai Pei Mini Vegetable Spring Rolls, found in the freezer section. The bag holds 15 rolls and 2 sauce packets. No MSG is added and they have zero trans fat. They baked up crisp in 12 minutes at 450F. The taste and texture were wonderful!

Serve the egg rolls as an appetizer just before the rest of your meal is done cooking.

Chop Suey with a Kick
2 pounds boneless beef roast trimmed of fat and connective tissue
1 pound boneless pork roast trimmed of fat and connective tissue
3 celery ribs chopped
1 cup large onion chopped
2 tbsp. olive oil – more may be required
2 tbsp. butter
14 oz. beef stock
4 tbsp. corn starch
2 tbsp. bead molasses
3 tbsp. soya sauce
1 can bean sprouts drained
1 can sliced water chestnuts drained
1 tsp. crushed red pepper – the more you add, the bigger the kick
1 glove garlic pressed
Fresh mushroom sliced thick - optional
Freshly ground black pepper to taste

Cut the meats into 2 inch cubes.

Over medium high heat, combine the oil and butter in a large pot. When the foam subsides, brown the meat in batches. Be sure not to overcrowd the pot. When the batch is browned, remove to a bowl and continue until the meat is complete.

Add celery and onions, sauté until soft, about 5 minutes.

Lower heat to medium. Return meat to the pot. Blend beef stock and corn starch, then stir into pot. Add in bead molasses and soya sauce. Stir well.

Mix in bean sprouts, water chestnuts, crushed red pepper, and garlic. Cover pot and simmer 1 hour.

Add mushrooms and black pepper 10 minutes before the chop suey is finished.

Serve over rice.

Your favorite brand
Chicken stock

Prepare rice following the package directions, but exchange ½ the water required with chicken stock.

The chop suey freezes well for future meals.

I'll be back Friday with more writing tips. Until then...

Happy Cooking!

Sloane Taylor


  1. NICE recipe! I'm going to try it. You're right about buying roasts (while they're on sale if you can) and cutting them up instead of buying meat already cut into chunks. All it takes is a few minutes and a sharp knife.

    1. Absolutely, Beth! In this economy, we have to cut every expense where possible.

  2. Considering I live in the middle of Asian, Korean, Thai, Indian heaven it's good to know how to make this dish. Again John will be happy. As for egg rolls a short walk up the street and I can buy really good ones, but now I'll be on the lookout for the Tai Pei ones. Thanks again for solving my Saturday meal problem on a Wednesday. Gives me time to shop for the ingredients. Especially the meat. Didn't know what the chop suey meat in the package was. Yuck

      Yuck is right, Yasmine.
      Your meat and potatoes John will truly enjoy this dish. Unfortunately for him, the egg rolls are just veggie, but you'll love them!

  3. I think I would enjoy this with a libation and 'sum yong guy'! Wink.

    1. ROTFL!!!!!!!!!!! Can you make that two, Sharon?:)

    2. Yes. Yes I could. I'll just purchase another bottle. And see if I can round us up some twins.