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Chop Suey: A Retro Taste of the 60s

My grandmother’s kitchen was a magical place, filled with the aroma of simmering sauces and the comforting sizzle of food in a well-loved cast iron pan. Every so often, a dish with a mysterious name would grace the table: Chop Suey. To my young palate, it was an exotic adventure, a jumble of savory flavors and textures that felt both familiar and utterly new. It’s a taste that instantly transports me back to her cozy kitchen, surrounded by family and laughter. This recipe, passed down through generations, is a window into that time – a simple yet satisfying meal that captured the spirit of the 1960s.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Dietary Type: Adaptable

Ingredients

1 tablespoon shortening
1 1/2 lbs pork or 1 1/2 lbs beef, cut in 1/2-inch cubes
Salt to taste
Pepper to taste
Flour for dusting
1 large onion, diced
3 cups celery, sliced
3 tablespoons soy sauce
2 tablespoons molasses
8 ounces mushrooms, canned (reserve liquid)
8 ounces sliced water chestnuts
Bean sprouts, canned (optional) or bean sprouts, fresh (optional)

Garnish

White rice
Chow mein noodles
Soy sauce

Equipment Needed

Pressure cooker
Large skillet or pot (if not using a pressure cooker)

Instructions

Heat the shortening in your pressure cooker over medium-high heat. If you’re opting for a skillet, use that instead.
Lightly dust the pork or beef cubes with flour that has been seasoned with salt and pepper.
Working in batches, brown the meat in the hot shortening. Make sure not to overcrowd the pan, as this will steam the meat instead of browning it properly. Set the browned meat aside.
Add the diced onion and sliced celery to the pressure cooker (or skillet) and cook until softened, about 5 minutes.
Return the browned meat to the pressure cooker (or skillet).
Add the soy sauce, molasses, and the reserved liquid from the canned mushrooms. Add enough water to equal 1 cup of liquid in total.
If using a pressure cooker, cover and set the rocker. Heat until you get a steady rocking, then cook for 10 minutes. The original recipe doesn’t specify a rocker setting, but 10 lbs is a safe bet. If using a skillet, bring the mixture to a simmer, cover, and cook for about 45 minutes to 1 hour, or until the meat is tender.
If using a pressure cooker, allow the pressure to release naturally. This might take 15-20 minutes. Never force the pressure release on a pressure cooker unless specifically instructed by the manufacturer.
Once the pressure is released and the cooker is safe to open (or once the meat is tender if using a skillet), stir in the mushrooms and water chestnuts. If using fresh bean sprouts, add them now as well. If you’re using canned bean sprouts, add them at the very end to just heat through.
Cook until all the ingredients are heated through. If you’re using fresh bean sprouts, cook until they reach your desired tenderness.
Serve hot over white rice, garnished with chow mein noodles and extra soy sauce, if desired.

Expert Tips & Tricks

Browning the Meat is Key: Don’t skip the browning step. This creates a rich, flavorful crust on the meat that adds depth to the final dish. Make sure your pan is hot and don’t overcrowd it!
Thickening the Sauce: If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with two tablespoons of cold water, then stir it into the chop suey during the last few minutes of cooking.
Veggie Power: Feel free to add other vegetables you enjoy. Diced bell peppers, carrots, or even broccoli florets would be delicious additions.
Chicken Option: This recipe works wonderfully with chicken too. Slice chicken breasts thinly and stir-fry them before adding the other ingredients. Adjust cooking times accordingly, as chicken cooks faster than beef or pork.
Make Ahead: The chop suey can be made a day ahead and reheated. The flavors actually meld together even more, making it even tastier!
Salt levels: Adjust the salt carefully, as soy sauce contains a lot of sodium. Taste before adding extra.

Serving & Storage Suggestions

Serve the chop suey hot over a bed of fluffy white rice. The crunchy chow mein noodles provide a delightful textural contrast. A drizzle of extra soy sauce is a classic touch.

Leftover chop suey can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up in a skillet over medium heat or in the microwave. If the sauce has thickened too much, add a splash of water or broth.

While it can be frozen, be aware that the texture of the vegetables, particularly the bean sprouts, may change slightly upon thawing. Freeze in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	18g	28%
Saturated Fat	7g	35%
Cholesterol	130mg	43%
Sodium	850mg	35%
Total Carbohydrate	25g	8%
Dietary Fiber	4g	16%
Sugars	10g	–
Protein	50g	100%

Variations & Substitutions

Vegetarian Chop Suey: Substitute the meat with firm tofu or tempeh. Add extra vegetables like bell peppers, carrots, and broccoli. Use vegetable broth instead of water.
Gluten-Free Chop Suey: Use tamari instead of soy sauce. Tamari is a wheat-free soy sauce alternative. Make sure to check the labels of all other ingredients to ensure they are gluten-free.
Spicy Chop Suey: Add a pinch of red pepper flakes or a dash of sriracha to the sauce for a kick of heat.
Sweet and Sour Chop Suey: Add a tablespoon of rice vinegar and a tablespoon of brown sugar to the sauce for a sweet and sour flavor profile.
Low-Sodium Chop Suey: Use low-sodium soy sauce or tamari. Omit any added salt and rely on fresh herbs and spices for flavor.
Alternative Meats: Try using shrimp, turkey, or chicken instead of beef or pork.

FAQs (Frequently Asked Questions)

Q: Can I use fresh mushrooms instead of canned?
A: Absolutely! Fresh mushrooms will add a different texture and flavor profile. Sauté them with the onions and celery until softened before adding the meat.

Q: What if I don’t have a pressure cooker?
A: No problem! You can easily make this recipe in a large skillet or pot. Simply simmer the meat and vegetables until the meat is tender, which may take 45 minutes to 1 hour.

Q: Can I make this ahead of time?
A: Yes, chop suey is a great make-ahead dish. The flavors meld together even more when it sits overnight in the refrigerator.

Q: What kind of rice is best to serve with chop suey?
A: White rice is the classic choice, but brown rice, jasmine rice, or even quinoa would also work well.

Q: Can I freeze chop suey?
A: Yes, but the texture of the vegetables may change slightly upon thawing. Freeze in an airtight container for up to 2-3 months.

Final Thoughts

This retro chop suey recipe is more than just a meal; it’s a nostalgic trip back in time. It’s a celebration of simple ingredients, comforting flavors, and the joy of sharing a meal with loved ones. I encourage you to try this recipe and create your own memories around it. Feel free to experiment with different vegetables and proteins to make it your own. And don’t forget to share your feedback – I’d love to hear how it turns out! Consider pairing it with a crisp green salad and a refreshing glass of iced tea for a complete and satisfying meal. Happy cooking!

Chop Suey Retro 60’s Style Recipe