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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a large Dutch Oven over high heat, add olive oil and add both meats, cook stirring often, until browned, add onions and cook a few minutes until onions are slightly tender. Add soy sauce and stock, bring to a boil, reduce heat, cover and simmer until meat is very tender, about 45 minutes. Drain Chop suey vegetables and water chestnuts and add to pot. Cover and heat through. Blend cornstarch, ginger,soy sauce, molasses and water until smooth. Bring chop suey to a boil and add the cornstarch mixture and stir until thickened, serve over rice cooked in beef stock. Enjoy, sooooo yummy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1			530.4012	0.0	104.5842	12.1947
pork chop roast	1	pound		403.4676	0.0	89.7602	2.2667
beef stock consomme	2	cups		403.4676	0.0	89.7602	2.2667
onion	1	cup	chopped	64.0	14.944	1.76	0.16
choy chop suey vegetable	1	can		403.4676	0.0	89.7602	2.2667
choy chop suey vegetable	1	can		403.4676	0.0	89.7602	2.2667
water chestnut	1	can	sliced	403.4676	0.0	89.7602	2.2667
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
molasses	1	tablespoon		61.0812	15.74	0.0	0.0211
water	1/4	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.