Description
Transport yourself back to mid-century dinner tables with this classic Chop Suey. Tender cubes of pork or beef seared to a golden crust mingle with crisp celery, earthy mushrooms, and snappy water chestnuts in a savory, molasses-tinged sauce. Served over fluffy rice and topped with crunchy chow mein noodles, it’s the ultimate comfort food with a nostalgic twist.
Ingredients
- 1 Tbsp Shortening (The classic fat for a perfectly seared golden-brown crust)
- 1 1/2 lbs Pork or beef (1/2″ cubes Ready to become tender, juicy morsels of flavor)
- To taste Salt & black pepper (The timeless duo that enhances every savory dish)
- As needed All-purpose flour (Light coating for velvety texture and to thicken the sauce)
- 1 large Onion diced (Releases its sweet, aromatic essence as it cooks)
- 3 cups Celery sliced (Provides that signature crunch and fresh, clean flavor)
- 3 Tbsp Soy sauce (The savory umami-rich backbone of our retro chop suey)
- 2 Tbsp Molasses ( Adds smoky sweetness and a rich dark color)
- 8 oz Canned mushrooms drained (Earthy and tender, with reserved liquid adding depth to the sauce)
- 8 oz Water chestnuts sliced (Unmistakable crisp, juicy snap that defines great chop suey)
- Optional Bean sprouts (For an extra layer of texture and freshness)
For Serving & Garnish
- As needed White rice (Fluffy bed to soak up all the delicious sauce)
- As needed Chow mein noodles (Delightful crunchy topping that completes the dish)
- To taste Soy sauce (Extra splash for those who crave a more intense umami kick)
Instructions
Prep the Meat:
- In a mixing bowl, toss the cubed pork or beef with a generous pinch of salt, pepper, and just enough flour to coat.
Sear in Shortening:
- Heat the shortening in a large skillet or wok over medium-high heat until shimmering.
- Add the meat in batches (don’t overcrowd), searing until deeply golden on all sides, about 4–5 minutes per batch. Transfer to a plate.
Aromatics & Veggies:
- Reduce heat to medium and add the diced onion and sliced celery. Sauté until the onion is translucent and celery just begins to soften, about 3 minutes.
Build the Sauce:
- Stir in soy sauce and molasses, scraping up any browned bits from the pan.
- Add the drained mushrooms and water chestnuts; toss to coat in the glossy sauce.
Finish the Stir-Fry:
- Return seared meat (and any accumulated juices) to the skillet. Stir everything together and cook until the meat is heated through and the sauce clings to each ingredient, 2–3 minutes.
Serve:
- Spoon the retro chop suey over warm white rice.
- Sprinkle with crunchy chow mein noodles and offer extra soy sauce on the side.
Notes
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Dry Chile Option: For a touch of heat, add ½ tsp crushed red pepper with the onions.
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Bean Sprouts: Toss in fresh bean sprouts at the end for an extra burst of crunch.
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Make-Ahead: Prep veggies and marinate meat up to 2 hours ahead.
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Retro Tip: Using shortening gives the authentic 1960s flavor profile; you can substitute vegetable oil if preferred.
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Leftovers: Store in an airtight container in the fridge up to 3 days; reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Chinese-American, Retro
Nutrition
- Calories: 420
