Slow-Cooked Chop Suey Over Rice – From Michigan To The Table
This Chop Suey over slow-cooked rice is like a bowl of homemade goodness, soft and quilted! Tender pork with a variety of different vegetables makes this easy slow cooker a perfect dish for the evening of the week.
When I was a kid, I remember my mom doing chop suey for us and needless to say, she wasn’t a fan. My taste buds have grown over the years and I have perfected this pork recipe to my acquired tastes.
How do you
make chop suey from scratch?
Gather all your ingredients to make the slow-cooked chop suey. Remove any grease and silver skin from pork loin and throw it away. Cut the pork into small pieces. Cut the onions, pepper and celery into small pieces.
In a large pot or slow cooker metal skillet, sauté the onions, bell pepper, and celery for about 3 minutes stirring frequently to prevent burning. Add the diced pork to the vegetables along with the salt and pepper and continue cooking for about 10 minutes. After that, add the mushrooms (or mushrooms of your choice), 1 quart of water, chopped vegetables, and soy sauce. Stir to combine all ingredients.
What kind of mushrooms grow in northern Michigan?
Check out this article Mushrooms Found in Northern Michigan to help explain about the stumpies mushrooms my husband hunts that I’m using for this recipe. You can use canned mushrooms or white mushrooms instead of stump mushrooms.
Cooking the chop suey simmered!
Stove method: Using the large pot as above, keep on the stove but turn the burner to low – Med/low and let simmer for at least an hour. Check the tenderness of pork and continue cooking if necessary.
Crock Pot Method: Use the large pot as above, but then transfer all the ingredients to the ceramic pot. Cook over high heat for at least 4 hours.
Chop suey: Using the slow cooker as stated above, but transfer the slow cooker to the base and turn to high #5. Cook chop suey for at least 5 hours, then check the tenderness of the pork and continue cooking if necessary.
Instant Pot Method
: Start by sautéing the vegetables for 3 minutes in the Instant Pot pan at the base of Instant Pot. Add the diced pork and cook with the vegetables for about 10 minutes. After that, add the stump mushroom (or mushrooms of your choice), 1 liter of water, chopped vegetables and soy sauce. Stir to combine all ingredients. Place the lid on the base and press the Slow Cook button for at least 4 hours. Taste the tenderness of pork and cook longer if necessary.
Chop Suey with White Rice!
It’s time to make the rice!! Cook the desired amount of white rice according to the instructions on the rice packet. If you don’t like white rice you can use another rice, mashed potatoes or even noodles.
choy suey sauce made of? Chop suey sauce consists of the
liquid of chop suey vegetables, water, soy sauce and everything is thickened by the suspension that is added in the
The final step!
Whatever method you’ve used to cook pork and vegetables, be sure to try the meat that needs to crumble when cut. When pork is tender, it’s time to thicken your chop suey.
Make a suspension with the cornstarch by adding 1 cup of water and stirring to incorporate. The liquid in pork chop suee must be boiling. While stirring, slowly add the cornstarch suspension to the hot liquid and thicken to the desired thickness. If all the suspension is added to the liquid and is not thick enough, make a little more suspension to add to the liquid. Serve hot American Chop Suey over white rice.
Pair your slow-cooked Chop Suey with FROM MICHIGAN TO THE TABLE favorites like Chocolate Covered Berry Scomuffie or Rhubarb Apple Crisp.