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Grandma's Chop Suey

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Tender pieces of pork, celery, onions, mushrooms and water chestnuts served over rice. My grandmother always made this when I was growing up.

Grandma's Chop Suey

  • Yield: 4 servings
  • Prep Time: 20 min
  • Cooking Time: 1 hr


  • 1½ lbs. pork
  • 1 tablespoon oil
  • 6 celery stalks -cut on the diagonal
  • 2 large onions - chopped into bite size pieces
  • 8 oz. mushrooms - sliced
  • 1 lb. bean sprouts
  • 1 can water chestnuts
  • ½ cup soy sauce
  • 8 cups water
  • 4 tablespoons flour mixed with ½ cup water


  1. Cut the pork into bite size pieces. Season with the salt and pepper. Add the oil to the pan. Add pork in several batches to brown it. When all of the pork is browned add it back to the pan with the water with the soy sauce. Cook over medium heat. Add the onions and celery. Cover pan and cook for 30 minutes or until pork is tender. Add the mushrooms and water chestnuts. Cook for another 15 minutes. Mix together the flour and water. Stir it in to the chop suey. Cook for another 5 minutes. Add the bean sprouts right before serving.

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This is one of my favorite dinners. Growing up my grandmother would make it. I watched her many a time making it thankfully because she never wrote the recipe down. She'd love that I am still making it today.

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