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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Vegetable Chop Suey Recipe

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This recipe for Vegetable Chop Suey is from Favorite Recipes Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons shortening
1 cup diced onion
4 chopped carrots
4 chopped stalks of celery
1 1/2 cups chopped cauliflower
1 ½ cups chopped broccoli
1 cup water
1 cup bean sprouts

Sauce
2/3 cup water
1/3 cup soy sauce
3 tablespoons cornstarch
2 tablespoons sugar

Directions:
Directions:
Get out a large skilled or a wok. Melt the shortening over medium heat. Add the onion, carrots and celery.

Saute everything until the vegetables start to soften and you can smell the onion. Add the cauliflower, broccoli and the 1 cup of water.

Put a lid (or a large plate if you can’t find the lid) on and bring the veggie mixture to a boil. Cook it for about 5 minutes or until everything is done to your liking. I like a little bite left in my carrots but my husband and daughter prefer them completely cooked. (Which translates to me cooking my veggies pretty long).
If you are adding leftover chicken or pork to the dish, now is a great time to throw it in the pot. I cut everything into bite-sized chunks before adding it.
Remove the lid and add the bean sprouts, cooking for a few minutes more. Remember this dish is flexible if you don’t like bean sprouts or don’t have them on hand, just skip this part.
In a small bowl, whisk together the 2/3 cup water, soy sauce, cornstarch and sugar. Add it to the cooked veggies and stir until it starts to thickened.
I like to serve this with a big pile of cooked white rice. Frugal, healthy and yummy … what more can you ask for?

Personal Notes:
Personal Notes:
Hillbilly housewife recipe

 

 

 

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