Hamburger Chop Suey
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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, Illinois
Ingredients
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1 tablespoon cornstarch
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2 teaspoons minced fresh gingerroot
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1 teaspoon reduced-sodium beef bouillon granules
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3/4 cup water
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1/3 cup reduced-sodium soy sauce
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CHOP SUEY:
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1 pound lean ground beef (90% lean)
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2 celery ribs, sliced
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1 cup sliced fresh mushrooms
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1 medium green pepper, sliced
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1 medium sweet red pepper, sliced
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1 medium onion, halved and thinly sliced
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1 can (14 ounces) bean sprouts, drained
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1 can (8 ounces) sliced water chestnuts, drained
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1 cup fresh spinach, torn
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3 cups hot cooked rice
Directions
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1.
In a small bowl, combine the cornstarch, ginger and bouillon; stir in water and soy sauce until blended. Set aside.
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2.
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.
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3.
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.
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