You can find the bean sprouts and water chestnuts in the Asian food section of any grocery store. I freeze the rest and use for pulled pork later on.Ĭutting the onions and celery takes some time but goes fairly quickly and you can do it while the meat is simmering for an hour. I usually buy whatever size is at the store and cut as much as I need – weighing the meat on a kitchen scale until I have about 3.5 lbs. The base is pork – the most tedious part of this recipe is cutting the pork shoulder butt roast into small bite size pieces. This recipe hits most of those criteria – minus the egg and thickened sauce although the sauce gets thicker with left overs. Needless to say, this recipe makes a lot – if you are feeding a crowd, this is perfect! What is chop suey you say? Most chop sueys have meat, bean sprouts, celery, and egg in a thickened sauce. I will be honest, it is one of the only things I make in that pot but it is good to have when I need it! We headed to Kohl’s with my 30% off coupon in hand and bought a bigger pot. She asked to see my biggest pot and promptly told me it wasn’t big enough. Andy’s mom, Diane, taught me how to make it a few years ago when they visited us in PA. Ingredients 1 pound pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces 1 medium onion, slivered 1 medium red bell pepper, thinly. She got this recipe from that Chinese restaurant and it has been a family favorite ever since. In the early 1930s she worked at a Chinese restaurant in Erie, PA called La Meda Tea Room. It has a story!Īndy’s grandmother came to America in 1914 from Berlin, Germany.
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