Tonight's dinner - Chop Suey
This is so easy and so good. I got the recipe from Chris's mom, who used to make it for him when he was a kid. Thankfully, mine is as good as hers - at least according to Chris. But he must be telling the truth, because he does request it.
The ingredients:
See how good that ground beef looks? We have a butcher shop in our little town that's been around since before the Civil War. I get pretty much all our meats there.
Brown 1 pound ground beef (I use extra-lean) and about half an onion, chopped:
Drain and rinse, then add about three stalks celery, sliced, 1 cup hot water, a teaspoon of salt and a few grinds of pepper:
Bring to boil, then simmer for about 10 minutes. Add a can of bean sprouts, rinsed and drained. I only use about 3/4 of the can, since Chris doesn't like too much of it:
Mix it all in, and let simmer about 5 minutes:
Meanwhile, make the sauce. Mix together 1/2 cup cold water, 2 tablespoons of cornstarch and 2 tablespoons of soy sauce. Actually, I use about 2-1/2 to 3 tablespoons of soy sauce, but it's up to you. It should be a nice caramel color:
Add the sauce to the pan and stir until thick and bubbly. Grind in a bit more pepper if you'd like:
Serve over rice and enjoy! Oh, the chow mein noodles in the picture - Chris likes putting them on top of his meal. That's too many different textures for me! I just snack on them while I cook.
The ingredients:
See how good that ground beef looks? We have a butcher shop in our little town that's been around since before the Civil War. I get pretty much all our meats there.
Brown 1 pound ground beef (I use extra-lean) and about half an onion, chopped:
Drain and rinse, then add about three stalks celery, sliced, 1 cup hot water, a teaspoon of salt and a few grinds of pepper:
Bring to boil, then simmer for about 10 minutes. Add a can of bean sprouts, rinsed and drained. I only use about 3/4 of the can, since Chris doesn't like too much of it:
Mix it all in, and let simmer about 5 minutes:
Meanwhile, make the sauce. Mix together 1/2 cup cold water, 2 tablespoons of cornstarch and 2 tablespoons of soy sauce. Actually, I use about 2-1/2 to 3 tablespoons of soy sauce, but it's up to you. It should be a nice caramel color:
Add the sauce to the pan and stir until thick and bubbly. Grind in a bit more pepper if you'd like:
Serve over rice and enjoy! Oh, the chow mein noodles in the picture - Chris likes putting them on top of his meal. That's too many different textures for me! I just snack on them while I cook.
