Cooking For A Crowd - Large Sized Main Dish Recipes
 Chop Suey Recipe
Recipes for Quantity Cooking

 

Chop Suey

Serving Size : 50

5 pounds beef -- julienne strips
2 pounds pork -- julienne strips
2 quarts water
2 teaspoons salt
8 ounces cornstarch
1 1/4 cups cold water
1 cup soy sauce
1 cup worcestershire sauce
4 ounces green peppers -- sliced
1 pound onions -- sliced
2 pounds celery -- diagonally sliced
3 pounds canned bean sprouts -- undrained
56 ounces converted rice
4 1/4 quarts water
2 tablespoons salt
2 tablespoons margarine or vegetable oil

Brown meat in steam-jacketed or other kettle.

Add water and salt to meat. Simmer until tender.

Make a smooth paste of cornstarch and water. Pour slowly into meat and broth, stirring constantly while pouring. Cook until thickened.

Add soy sauce and Worcestershire sauce. Stir to blend.

Steam vegetables until tender crisp.

Add bean sprouts and vegetables to meat mixture just before serving.

Cook rice. Serve 5 oz chop suey over 4 oz rice.

8 oz water chestnuts may be added.

NOTES:
May be served over 2 oz chow mein noodles (6 lb) instead of rice.

VARIATION:

Chicken Chow Mein. Substitute cubed, cooked chicken or turkey for beef and pork; chicken stock for water. Delete green peppers and add 1 lb sliced mushrooms. Serve over rice or chow mein noodles.

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