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Hamburger Chop Suey

“Fast, 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, they’d be delicious thrown into the mix. Happy eating!” Beth Pisula - Freeport, IL

6 ServingsPrep/Total Time: 30 min.

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 lean ground beef (90% lean)
XKick-up the flavor
With Johnsonville Italian Sausage.
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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

In a small bowl, combine the cornstarch, ginger and bouillon; stir in
water and soy sauce until blended. Set aside.
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.
Stir reserved sauce mixture; add to the pan. Bring to a boil; cook

2 of 2

Hamburger Chop Suey (continued)

Directions (continued)

and stir for 1-2 minutes or until thickened. Serve with rice. Yield:
6 servings.

Nutrition Facts: 1-1/3 cups chop suey with 1/2 cup rice equals 287 calories, 6 g fat (2 g saturated fat), 37 mg cholesterol, 679 mg sodium, 37 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.