If you don’t want them crunchy add them the last 10 minutes of cook time. They will cook from the heat of the sauce as it sets. I love the crunch they give when added just before serving. While the chow mein served in take-outs and. Chow mein, (in Mandarin 'ch'ao mien') meaning stir-fried noodles, originated in Northern China. While the origin of chop suey is not necessarily established, the historical background of chow mein is far less mysterious. I never cook my bean sprouts any more either. Chow mein is considered to be a more authentic Chinese dish than chop suey. The celery and onions would almost melt in the sauce. Add onion and continue to stir-fry for another minute. Sauté the garlic briefly just until its aromatic and has turned light brown in color. Heat oil to medium in a large wok or deep skillet. Season with fish sauce or soy sauce and sugar. My grandmother cooked her chop suey for several hours. In a small bowl combine the cold water and cornstarch. ![]() If you like your vegetables on the crunchy side (but tender) I would add them the last 20 minutes of cooking time instead of at the times stated in the recipe. You can use pork stew meat but I would cook it 30 minutes before I added any vegetables to the pan. For this dish I had some thick cut sirloin pork chops and a small piece of tenderloin I needed to use. I tend to use whatever kind of pork is on sale for this. Chop Suey is so much better the second day! I’ve managed to scale this recipe back so it will feed 4 people and maybe leftovers. It is one of those dishes that can feed a crowd and it’s hard to make just a small amount of it. I recommend storing the chop suey and rice in separate containers.We grew up eating Grandma’s Chop Suey. You can simply reheat leftovers in the microwave, or heat in a saucepan with a bit of water added. Leftovers will keep in the refrigerator for 3-4 days in an airtight container. We like to top ours with crunchy chow mein noodles.
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