Ingredients
1-2 TBSP SAFFLOWER OIL/VEGETABLE OR CANOLA OIL
1-2# CUBED SIRLOIN
1-2# CUBED PORK STEAK
1 MED-LARGE SWEET ONION
1-2 4.5 OZ JARS SLICED MUSHROOMS
3 CUPS CHOPPED CELERY
2 15OZ CANS CHOP SUEY VEGETABLES
1 CAN SLICED BAMBOO SHOOTS DRAINED
1 -2 CANS SLICED OR CHOPPED WATER CHESTNUTS DRAINED
1 SM CAN AND 1 15OZ CAN BEAN SPROUTS RINSED AND DRAINED
32 OZ LOW SODIUM CHICKEN BROTH
SOY SAUCE TO TASTE
SALT AND PEPPER TO TASTE
CORN STARCH
1TSP DON’S LAVA LOVE
COOKED BASAMATI RICE
Preparation
HEAT OIL IN LARGE STOCK POT (AT LEAST 8 QUARTS) UNTIL IT SHIMMERS ADD PORK AND LET BROWN WHILE STIRRING 1-2 MINUTES ADD BEEF AND CONTINUE BROWNING MEAT ADD ONION TO BEEF AND PORK WHILE BROWNING ADD 6-7 GOOD SHAKES OF SOY SAUCE AND CONTINUE BROWNING MEAT DUMP IN CELERY, MUSHROOMS, BEAN SPROUTS, AND REMAINING VEGETABLES. STIR WELL. ADD CHICKEN BROTH STIR WELL. LET SIMMER ABOUT 20 MINUTES COOK RICE AND KEEP WARM. MIX CORN STARCH AND ABOUT 1/3 CUP WATER IN MEASURING CUP STIR WELL W/ FORK. BRING CHOP SUEY TO A SLOW BOIL. SLOWLY POUR IN CORN STARCH AND WATER WHILE STIRRING UNTIL REACHES THIN GRAVY CONSISTENCY. SERVE CHOP SUEY OVER HOT RICE
