It brought back warm memories of my mother in the kitchen always making us feel loved with her cooking. I was not surprised, it is still just as delicious as it was when my mother cooked it for me in the 60's. Increase the heat to medium high and add the ground beef. Add the ginger and garlic, and cook for another minute or two. Stir in the onion and cook for another minute. Heat the oil in a large wok over high heat. This past weekend I was buying round steak, and the memories started flooding in how yummy this recipe is.Īs soon as I got home, my husband began to unload the groceries from the car, and I began to prepare the Chinese Style Chop Suey. Heat the butter in a large skillet over medium heat, add the onion and celery and cook until softened, about 5 minutes. In a bowl, whisk together the chicken stock, oyster sauce, vinegar, wine, sesame oil, soy sauce, sugar, pepper and cornstarch until smooth. ![]() You gotta try the hot & sour soup, the chicken chop suey. Chicken Chop Suey Ingredients This recipe does have quite a few ingredients, but that is what makes it taste so amazing. I think back then as it is today, it was one of the less expensive cuts of steak that was available to buy. The old Far East Caf is undeniably historic: Closed after the 1994 Northridge earthquake. I remember my mother would make this when the round steak was on sale at the grocery store. When hot, add oil and chicken.Stir the chicken pieces constants until they are no longer pink in color, about 2-3 minutes. Heat a large skillet or wok on high heat. The Soy Sauce we used with it was probably the only authentic taste I really experienced. Cut up the carrot, cabbage, pak choi, broccoli, onion, and snow peas, keeping them all separate. Add chicken and stir-fry until browned, 34 minutes. The closest Chinese restaurant was 150 miles away. Heat oil in a wok or large skillet over high until it shimmers. I remember it was the first time I knew anything about what Chinese food might taste like, not that this is an authentic Chinese dish, but for me, back in the 60's it was as close as I was going to get to authentic Chinese food. ![]() This is a recipe that my mother used to make me when I was a young girl. 1 pound ground beef 1 cup diced onion 1 cup diced/sliced celery 1 cup hot water 1 teaspoon salt (optional) ½ teaspoon pepper 1 (14.5 ounce) can bean sprouts, drained and rinsed.
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