![]() ![]() The pork was cooked first, possibly with some added onions and/or celery, and the vegetables were added towards the end, since canned vegetables are pretty much cooked. More soy sauce than anyone should consume in one meal I cooked this in my slow cooker, but it works just as well in a pot on the stove or in a dutch oven in the oven. By the time I'm done, I usually have about 1/3 meat to 2/3 vegetables, but you can do whatever you like, Use as much as you want or as much as you have. ![]() As far as amounts, it's a leftover dish, so I always improvise. There are other vegetables that I could have added (and often do) like snow peas, fresh mushrooms, water chestnuts, carrots or celery. Sometimes you have to go with what's available. Yes, I could have grown my own, and I've done that before, but I thought I'd be able to buy 'em, and they weren't there. And I usually use fresh bean sprouts, but I couldn't find any, so I had to settle for canned. I usually put bok choy in my chop suey, but the bok choy I thought I bought at the farmer's market was actually napa cabbage, so I used that. It's a great way to make a completely different meal, and it's something to look forward to when the roast is almost gone. Or, it was my mother's chop suey until I tossed out most of the canned goods and chopped up more vegetables.Īnd while mom's chop suey was something she made purposely, I make it with leftover roast pork. When I was growing up, before the first Chinese take-out place opened in our little town, this is what I knew as chop suey. ![]()
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