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Slow Cooker Chop Suey
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- #18456
A combination of beef and pork is slow cooked with onion, celery, water chestnuts, bean sprouts, mushrooms, and bamboo shoots. Serve over rice or your favorite Asian-style noodles.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
10 reviews
3 comments
ingredients
1/2 pound pork stew meat, cubed
1/2 pound beef stew meat, cubed
1 large onion, chopped
1 cup celery, sliced in 1/4-inch diagonal slices
1 can (8 ounce size) sliced water chestnuts, undrained
2 cans (16 ounce size) bean sprouts, drained
1 can (8 ounce size) bamboo shoots, drained
1 can (8 ounce size) mushrooms, undrained
1/2 cup soy sauce
1/2 cup chicken broth
2 tablespoons cornstarch
4 tablespoons water
directions
Heat a large non-stick skillet or wok over medium heat. Add the pork and beef and cook, stirring, until they begin to brown. Add the onion and celery and stir-fry for 2-3 minutes.
Place the meat mixture in the crock pot. Top with the water chestnuts, bean sprouts, bamboo shoots, and mushrooms. Drizzle the soy sauce and chicken broth over the top.
Cover and cook on low for 4-6 hours.
When the meat is tender turn the heat to high. Combine the cornstarch with the water until it forms a slurry. Stir that into the crock pot and let cook for 15 minutes until it is slightly thickened.
Serve the chop suey hot with rice, lo mein noodles, chow mein noodles, or rice noodles.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.recipe tips
Brown the meat to develop the flavor before slow cooking.
Cut the vegetables in uniform sizes for even cooking.
Adjust the seasoning as desired.
Thicken the sauce at the end of cooking if a thicker sauce is desired.
common recipe questions
Can I use chicken instead of beef and pork?
Yes, you can use chicken as a substitute, but adjust the cooking time as chicken cooks faster than beef and pork.
Is there a vegetarian version of this dish?
For a vegetarian version, omit the meat and add more vegetables like carrots, bell peppers, or bok choy.
Can I add different vegetables to this recipe?
Yes, feel free to add other vegetables like snow peas, carrots, or broccoli.
How can I tell when the chop suey is ready?
The chop suey is ready when the meat is tender and the sauce has thickened.
Can I use fresh mushrooms instead of canned?
Yes, you can use fresh mushrooms. Saute them with the onions and celery.
Is there a substitute for soy sauce?
You can use tamari or liquid aminos as a substitute for soy sauce.
How should I store and reheat leftovers?
Store leftovers in the refrigerator in a covered container for up to 3 days. Reheat in a skillet or the microwave.
Can I use a different type of broth?
You can use beef or vegetable broth as a substitute for chicken broth.
Can I freeze this recipe?
The bean sprouts and mushrooms will become mushy once thawed but otherwise the dish freezes fine. If you use other vegetables (or don't mind the softer veggies) it will freeze fine for up to 3 months. Thaw overnight in the fridge before reheating.
tools needed
Large Non-stick Skillet or Wok: Used to brown the pork and beef before transferring them to the crock pot.
Crock Pot: For slow cooking the meat along with the vegetables and sauce.
Sharp Knife: To cube the pork and beef stew meat, as well as to chop the onion and slice the celery.
Measuring Cups and Spoons: To accurately measure the soy sauce, chicken broth, cornstarch, and water for the slurry.
Whisk: To smoothly combine the cornstarch and water to create a slurry for thickening the chop suey.
what goes with it?
Steamed Jasmine Rice: the light, fluffy rice will soak up all the savory sauce and add a comforting element to the dish.
Crunchy Wonton Strips: sprinkle these on top for a satisfying crunch that will contrast with the tender meat and veggies.
Fried Egg Rolls: The crispy egg rolls will be the perfect sidekick to the chop suey.
beverage pairings
Wine Pairings
Sauvignon Blanc: With its crisp, refreshing acidity and notes of citrus and herbs, Sauvignon Blanc can cut through the richness of the meat and veggies in the chop suey.
Pinot Noir: If you prefer a red wine, a Pinot Noir with its lighter body and flavors of red fruits can complement the savory meat and earthy mushrooms in the chop suey. Look for one with a smooth finish for the perfect pairing.
Riesling: A slightly sweet Riesling can balance the savory and umami flavors in the chop suey while adding a touch of sweetness that can enhance the overall dish. Look for one with pear and apple notes.
Other Alcohol Pairings
Lager: A light and crisp lager can be a refreshing choice to sip alongside a flavorful chop suey. The beer won't overpower the dish.
Sake: For a traditional Asian-inspired pairing, a good quality sake can complement the flavors in the chop suey while adding a touch of umami that ties everything together. Look for a slightly dry sake to balance the dish.
Non-Alcoholic Pairings
Hot Tea: A warm cup of green tea can be a soothing accompaniment to a hearty chop suey. The tea's earthy notes can complement the savory flavors in the dish while providing a calming balance to the meal.
Lemonade: A tall glass of cold, freshly squeezed lemonade can add a touch of citrusy brightness to the chop suey. The sweet and sour notes in the lemonade can balance the savory flavors.
Coconut Water: If you're feeling tropical, a chilled coconut water can bring a hint of sweetness and a touch of nuttiness to the chop suey.
nutrition data
214 calories, 5 grams fat, 24 grams carbohydrates, 23 grams protein per serving.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
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reviews & comments
February 6, 2019
Just made this for dinner - DELICIOUS !! I used a 14 oz can of Chinese vegetables instead of all the separate vegetables otherwise wouldn't change a thing.
September 15, 2018
This is a great recipe. It reminds me of the chop suey my grandma used to make, but made in the crockpot.
I would prefer using fresh bean sprouts, fresh mushrooms, do not like the taste of canned mushrooms. I would also use as much fresh ingredients as I could possibly find because there is a definite difference in the taste. Viva la difference.
August 27, 2017
Yummy recipe!!!
November 28, 2016
I modified used reduced sodium soy sauce and chicken broth, all pork, 2 tablespoons blackstrap molasses and as someone else suggested waited till last 2 hours to add bean sprouts
September 30, 2016
Just like my mom's recipe from the 50s
July 13, 2016
Excellent recipe and super easy. The combo of meats makes a difference
Thank you so much for posting this recipe. My sister and I have had no luck in finding our mother's recipe. I remember so clearly watching her cut up the pork and the beef. I can hardly wait to make it.
December 3, 2013
We loved this! I like that it's more veggie heavy than meat. I stirred in some instant rice during the last hour and let it cook that way.
November 3, 2013
This is my favorite! I dno't add the canned bean sprouts until the last hour or they get mushy though.
July 15, 2013
This reminds me of a chow mein we used to get from a takeout place near us. I only use pork most of the time when I make it though so I don't have to buy packages of both beef and pork. It can cook longer too without getting overcooked so I can put it in before I go to work and it is fine 9 hours later.
January 26, 2009
Such a simple slow cooker recipe!!!! Tasted fantastic with rice, next time I'm going to try it with lo mein noodles. Great job!!!