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Old 02-16-2014, 01:04 PM   #61
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Originally Posted by PrincessFiona60 View Post
Mom made goulash, no cheese unless we had parmesan (yes, green can), school had Johnny Marzetti, it was the addition of cheddar cheese that captured my interest. There are several other dishes at school that I was enamored of.
I like it too, I like chop suey as well. I just wish there were recipes for real chop suey.

I make my own version of chop suey, but it's a recipe that isn't satisfactory yet. It's pretty good, but I'd love to get some inspiration, like maybe broccoli?

I never heard of what people call American Chop Suey or Johnny Marzetti. I'm glad to learn from my DC friends!
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Old 02-16-2014, 01:29 PM   #62
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I like it too, I like chop suey as well. I just wish there were recipes for real chop suey...
Ask and you shall receive. This recipe tastes like what you get in a Chinese restaurant.

Vegetable Chop Suey

For the Sauce:
2 Tb Oyster Sauce
1 Tb Soy Sauce
½Tb Dry Sherry
½ tsp Sugar
2 tsp Cornstarch
¼ C Chicken or Vegetable Stock

For the Dish:
¼ C Peanut Oil, divided
2 cl Garlic
1 Ea Onion, chopped
1 Ea Green Bell Pepper, chopped
8 Oz Mushrooms, sliced
5 Oz Water Chestnuts, canned
2 Oz Snow Pea Pods
1 Ea Carrot, sliced
7 Oz Broccoli Florets
4 Oz Bean Sprouts

Combine the sauce ingredients and set aside.

Stir-fry the vegetables (except for the sprouts) in small batches. If you do one type of vegetable at a time, they will be more evenly cooked than if you stir fry batches of mixed vegetables.

When all the vegetables are stir fried, add them all back into the wok and make a well in the bottom of the wok.

Add the sauce and stir over high heat until it boils.

Add the sprouts, toss and serve.
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Old 02-16-2014, 01:37 PM   #63
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The sauce also sounds good for Egg Foo Yung...
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Old 02-16-2014, 01:39 PM   #64
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OH! Thanks, Andy!

Copied, pasted and printed! YAY!
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Old 02-16-2014, 08:21 PM   #65
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Steve, does chili mac have chili powder in it?
Not in this neck of the woods. My mother-in-law makes it with Italian seasoning. I'm not sure how that even remotely qualifies as "chili", but I suppose it's not all that different than giving it a Hungarian, Chinese, or Italian sounding name.
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Old 02-17-2014, 06:45 AM   #66
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Another version of Chop Suey/Chow Mein, like the ones in the two restaurants that I mentioned:

Chop Suey/Chow Mein


Ingredients list:
2 lbs. Chicken Breast, bone on
2 large, sweet onions
4 cups bean sprouts
4 stalks celery, bias sliced into 1 inch chunks
1 cup chicken broth
Cornstarch
Soy sauce
1/8 tsp. Powdered ginger
8 oz. mushrooms, washed and sliced
Chow Mein Noodles
½ cup velvet marinade
Cooking oil

Velvet marinade:
¼ cup water
1 tsp. corn starch
1 tsp. soy sauce
1 tbs. wine vinegar
Combine all ingredients and stir until smooth.

Remove the meat from the bone. Fry the bones in a little cooking oil until browned. Place them in a pot with 1 cup of water. Cover and bring to a boil.

Slice the meat into thin strips. Place the meat into the velvet marinade and let sit for fifteen minutes. While the meat is marinating, peel and slice the onion from top to bottom, into strips.

Heat 1 inch of oil in a skillet to a temperature of 340’ F. Place the meat strips into the oil and poach them until the coating turns white. Immediately remove the meat to a bowl and set aside.

Heat 1 tbs. cooking oil in a large skillet, or wok. Add the mushrooms, bias-sliced celery, and onions, and stir-fry until they just start to turn tender. Remove the bones from the chicken broth, and pour over the veggies. Add the bean sprouts and cook for one minute.

Mix 1 tsp. of cornstarch with 2 tbs. water to make a slurry. Add to the chicken broth. Pour the sauce into the wok with the veggies. Add the remaining ingredients and stir to combine. Add the velveted chicken and serve with Chow Mein noodles.

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Old 02-17-2014, 06:48 PM   #67
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Thanks, Chief! Copied, pasted and printed.

Another one to play with. Oh, boy!
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Old 02-17-2014, 10:46 PM   #68
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My version.

Chicken Chop Suey Recipe / World of Flavor - YouTube
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Old 02-18-2014, 08:05 AM   #69
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Thanks, PPO. I like the bok choy. It's definitely on my grocery list now. It's good stuff, and an ingredient I hadn't thought of.
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Old 02-18-2014, 01:17 PM   #70
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How many of you guys make this dish? Am I the only budding cafeteria lady here?
Same way I made it. Only I didn't add any peppers. Only two of my kids liked peppers.

The one food I hated from the school cafeteria was the Indian Pudding. Bleck!!!
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