Claire
Master Chef
Andy, that's one of my husband's favorites: 2-3 lbs if you feed it well.
I, too, grew up on both "American" chop suey (which I never could understand the reasoning of, it seemed to me to be pretty much ground beef spaghetti sauce on macaroni instead of spaghetti noodles) and what passed for Chinese in our house (pork cubes, Asian canned vegetables, and lots of fresh veggies, thickened with a corstarch slurry and served with rice and crispy noodles). SO when you said "chop suey" it was one of these two dishes.
I, too, grew up on both "American" chop suey (which I never could understand the reasoning of, it seemed to me to be pretty much ground beef spaghetti sauce on macaroni instead of spaghetti noodles) and what passed for Chinese in our house (pork cubes, Asian canned vegetables, and lots of fresh veggies, thickened with a corstarch slurry and served with rice and crispy noodles). SO when you said "chop suey" it was one of these two dishes.