Chop suey and white rice was a standard in the Soriano household and one of my all-time favorites. The best thing about chop suey is that it is even better the day after you make it, and as such, I generally eat it for lunch and dinner every day until it’s gone!
- 1 tbsp. olive oil
- 4-6 pork chops
- 1 tsp. minced garlic
- 1 small onion
- 2 celery stalks
- 1 large green pepper
- 1 large tomato
- 1 can mushrooms – size of your choosing (optional, because I hate mushrooms)
- 1 can bean sprouts – size of your choosing (in the oriental food section of the grocery store)
- 3 tbsp. soy sauce, or to taste
- 1 tbsp. arrowroot powder (or cornstarch)
1. Wash and dice onion, celery, green pepper and tomato. Set aside. Drain mushrooms.
2. Cut pork chops into bite-sized pieces and trim fat. Meticulously sterilize everything the raw pork touched.
3. In a large pot, cook pork in olive oil. When pork is cooked thoroughly, add onion, garlic, celery, green pepper, tomato, and mushrooms. Cook until veggies are tender.
4. Fill pot with enough water to cover vegetables, bring to boil, then cover and simmer for 30 minutes. (Mom says to simmer 1 hour, but who has time for that? Even at 30 minutes my husband comes wandering into the kitchen to ask, “How many years until it’s done?” Clearly I should’ve started cooking at 4 PM.)
5. Drain bean sprouts, reserving ½ the juice in a cup. Stir desired amount of bean sprouts into the chop suey. I put in a whole large can, but half is probably more palatable to most. Add 2 tablespoons soy sauce to the bean sprout juice and 1 tbsp. arrowroot powder or cornstarch. Add soy sauce and arrowroot powder as needed until the color/consistency of caramel. Stir this into the chop suey and turn stove up to medium. Cook until thickened. Serve over cooked jasmine rice. And now I’m hungry.