“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
- 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)
- 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
- 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 and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 6 servings.
Originally published as Hamburger Chop Suey in Healthy Cooking June/July 2009, p55
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