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CHOP SUEY Chop suey may not be an authentic Chinese dish, but it's still savory and delicious served over rice and/or crunchy Chinese noodles. You can garnish it with slivered almonds, if you like. This is a nice buffet item, with the rice and chop suey in separate chafing dishes. Serves 8-10. Per serving: 389 cal, 25.4 g fat, 80 mg cholesterol, 16.2 g carbohydrates, 2.4 g fiber, 25.1 g protein, 2022 mg sodium. 1-1/2 lb lean pork, cubed 1-1/2 lb lean veal, cubed 3 tbsp butter 3-1/2 cup hot water 2 10-oz bottles low-sodium soy sauce 2 cups finely chopped onion 2-1/2 cups celery, sliced crosswise 2 4-oz cans button mushrooms drained, 2 5-oz cans bean sprouts drained, 2 5-oz cans water chestnuts sliced, 2 tbsp flour 2 tbsp water In a large pot, saute meat in melted butter until brown. Add hot water, soy sauce, onions, and 2 cups of the sliced celery. Cook over very low heat at least 2 hours; meat must be very tender. Add mushrooms, bean sprouts, and water chestnuts. Mix flour and water; add to meat mixture, stirring constantly, until mixture reaches desired consistency. (If necessary, mix more flour and water and add to thicken mixture further.) Add remaining celery. |