Chop Suey

A couple of weeks ago for our family meal we had Chop Suey or Stir Fry.  In our house we use the terms interchangeably.  I know there is a difference, but we have our family thing, you know?  So, here is how we make it, let me know how you make yours.

imag2135I use the seasoning packets purchased from the local grocery store.  Over the years we’ve fallen in love with McCormick’s seasonings, but often they aren’t available here for some reason.  Then we resort to whatever we are able to pick up.

Chop Suey – Serves 6-8 people

2 seasoning packets for Stir-fry. (Mix per directions)

3 lbs. of your meat of choice, I used a pork tenderloin and center cut chops. Cubed.

1 package of snow peas

2 cans of baby corns

1 can of bean sprouts

3 whole carrots, sliced

1 package of mushrooms, sliced

Cook meat over medium heat until browned on all sides, add carrots. Cover and cook until carrots are almost tender, stirring as needed.

Add in all other ingredients, except snow peas. Stir together and cook until all veggies are warmed.  The last five minutes, add snow peas.

Serve with white or fried rice.

Fried Rice Recipe

Make the appropriate serving of white rice. I use Minute Rice. I used the recipe for 8 servings.  I also add chicken bullion to the water.

When you add rice to water, stir in 1 cup of peas. For more color add mixed vegetables (I use them).

In a separate frying pan, add a sprinkle of cooking oil and add two eggs and a teaspoon of soy sauce. Scramble together.

Before Egg is completely cooked, stir in rice and vegetables. Add additional soy sauce to taste.

It comes out looking beautiful and is so much tastier than white rice.

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