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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âFast, hearty and colorful, this chop suey uses up those summer garden peppers and spinach. And if you happen to have a nice stand of pea pods, theyâd be delicious thrown into the mix. Happy eating!â Beth Pisula - Freeport, IL Ingredients:
1 tablespoon cornstarch |
2 teaspoons minced fresh gingerroot |
1 teaspoon reduced-sodium beef bouillon granules |
3/4 cup water |
1/3 cup reduced-sodium soy sauce |
chop suey: |
1 pound ground beef |
2 celery ribs, sliced |
1 cup sliced fresh mushrooms |
1 medium green pepper, sliced |
1 medium sweet red pepper, sliced |
1 medium onion, halved and thinly sliced |
1 can (14 ounces) bean sprouts, drained |
1 can (8 ounces) sliced water chestnuts, drained |
1 cup fresh spinach, torn |
3 cups hot cooked rice |
Directions:
1. In a small bowl, combine the cornstarch, ginger and bouillon; stir in water and soy sauce until blended. Set aside.
2. In a large nonstick skillet or wok, stir-fry the beef, celery, mushrooms, peppers and onion until meat is no longer pink and vegetables are tender. Drain. Stir in the bean sprouts, water chestnuts and spinach.
3. Stir reserved sauce mixture; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 6 servings.
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