Reviewed: Mar. 20, 2010

the family loved this and it tastes like the chop suey my mom used to make back in the 70s

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Reviewed: Mar. 10, 2010

Thank you for such an awesome recipe! I've used this site for 5+ years religiously and this is by far my favorite entree! Everyone loved it! It is just like what you would get at a restaurant and probably even better. The only change I made was I added water chestnuts and pea pods! Oh my! Delish!

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Nicole

Reviewed: Mar. 4, 2010

I really love this! In place of the can of sprouts, I use a can of chow mein vegetables.

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Lee

Reviewed: Feb. 17, 2010

This was an excellent recipe. I added water chestnuts and used beef instead of pork over brown rice. I also substituted olive oil for the shortening and used less than the recommended amount to cut down on the fat and calories. I also let cook for about 10-15 minutes to get the celery softer.

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Andrea

Reviewed: Jan. 18, 2010

We really loved this! I used leftover pork loin roast diced up and I did as others suggested and used 2 Tblsp. of canola oil to saute the onion and celery, along with some minced garlic and sliced baby bella mushrooms. I also used a can of fancy chinese vegetables instead of just bean sprouts and some extra water chestnuts. In the cornstarch mixture I used twice as much soy sauce plus 2 Tblsp. of molasses. It was divine and like so many others have said, "just like my mother used to make." What a treat! And, it is quick and easy. Thanks for the basic recipe. It is a definite keeper!

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CHARMICHEAL

Cooking Level: Expert

Home Town: La Crosse, Wisconsin, USA

Living In: Viroqua, Wisconsin, USA

Reviewed: Jan. 11, 2010

This is a good basic recipe for a good way to deal with leftover meat and vegetables. You can replace the pork with any meat (but not fish) and you can use a lot of different vegetable combinations. Also, I leave out the sugar. Depending on the vegetable combination, you probably don't need it. I serve with both white rice and chow mein noodles. But if you're looking for something that will knock your socks off, this isn't it.

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Chairman James

Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Jan. 2, 2010

4 stars because it was a great starting point. I used 1 Tbsp canola oil instead of all the shortening. I added 4 sliced baby portabellas, 1/2 can of sliced water chestnuts (rinsed to get rid of the can taste), 2 cups of chicken broth instead of water and simmered it a little longer. I used 2 Tbsp soy sauce with the corn starch. I put it on top of rice, topped with 1/2 cup of crunchy chow mein noodles and a drizzle of soy sauce again. Tons of sodium but oh so good. Mmm.

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robin

Reviewed: Dec. 14, 2009

Love this!!!! So quick,easy and delicious! Used Olive oil instead of shortening as another reviewer had mentioned they used it...I also added Bok Choy when adding the celery just for some color and it was terrific! Thanks for the great recipe!

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Christina

Cooking Level: Intermediate

Home Town: Oxbow, Saskatchewan, Canada

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Dec. 10, 2009

Pretty good. I think I would substitute broth for the cup of water if I made it again.

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SOUTHERN TRANSPLANT

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Valdosta, Georgia, USA

Reviewed: Dec. 8, 2009

Wonderful! I tried this with beef stew meat and also added a can of chinese vegetables. Was great, will definitely keep cooking this. My husband wants me to add more waterchestnuts next time.

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