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Hamburger Chop Suey

 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 ground beef
    X
    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.
Nutritional 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.