This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.
There was a time when kitchenettes all over San Francisco's Chinatown had in their windows neon signs that glowed with the word "chop suey." It is a very good and quickly made stir-fried dish of meat -- pork, veal, beef or chicken -- and crisply ...
Find recipes for Chop Suey and other Course recipes. Get all the best recipes at . Recipe directions: In a skillet, brown beef; drain. Dissolve bouillon in 1-1/2 cups boiling water; add to skillet. Combine remaining water with cornstarch; stir into beef mixture. Bring to a boil; reduce heat and simmer until thickened. Add vegetables and soy sauce; stir and cook until heated through, about 15 minutes. Serve over rice; sprinkle with chow mein noodles.
I got this recipe from my Mom years ago, she wasn't a great cook but this was one of her best. I have been making this for years and it is one of those "go to" comfort meals that my family loves. After looking at some other recipes on here for I discovered that there weren't any recipes that even sounded good enough to eat so I had to post this one.