Chop Suey

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  • Barbara Rexford

  • 1

  • Barbara Rexford

  • 1

Chop Suey

I was left with some fresh mung beans after making my egg foo young so I thought before they were compost material I would use them for another dish. I used pork with it. This is a quick one.

2 Tbsp olive oil

1/2 lb boneless meat or cooked shrimp

4 medium carrots, cut in thin 3 inch strips

1 medium red bell pepper, cut in thin 3 inch strips

1 bunch green onions, cut in 3 inch long strips

one can or about 4 cups fresh mung bean sprouts

5 cloves garlic, minced

¼ cup soy sauce

1 Tbsp cornstarch

½ tsp red pepper flakes

4 cups broth of your choice

rice or Japanese soba (buckwheat noodles)

Chow mein noodles

In a large pot heat oil. Add meat, carrots, bell pepper, green onions. Cook until meat is browned and vegetables are softened about 10 minutes. Add mung beans. If you are using shrimp, add shrimp now. Add garlic, pepper flakes, soy sauce, and broth. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone. Add cornstarch mixed with a little water about 2 Tbsp to thicken the broth. Serve over either rice or soba. Top with chow mein noodles.

— Barbara Rexford

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