OT: anybody got a kick butt chop sueey (sp) recipe?

RRP

my wife of 51 years tolerates my love of fried pork steak and rice, but I'd like to fix her something else with the pork steak. Ideas would be appreciated...and yes I want to fix it in my wok.

bgebrent

https://www.bing.com/search?q=Chop+Suey&filters=ufn:"Chop+Suey"+sid:"d94c72a4-46f6-4c6b-8426-29f32f9cace8"+segment:"generic.carousel"+secq:"chop+suey+recepe"+supwlcar:"1"+tsource:"EntitySegments"+catesegtype:"recipe"+cack:"159fa44d-3d81-48e7-b377-26ec842ff08f"+segtype:"UmVjaXBl"+ctype:"0"+mltype:"0"+eltypedim1:"Recipe"&FORM=SNAPCR

RRP

Thanks. I had already gone that route using G. I just thought maybe somebody's mother, aunt or uncle for that matter had one to share! 

bgebrent

Your welcome.

Spaightlabs

Ron - how about carne adobada instead of Chop Suey?

Much better fare in my mind, still uses pork steak and can be toned down of the missus isn't a big fan of heat.

Much more complex flavor layering and development. IMHO.

CincyTiki

@RRP. Ron, I have made this one a few times with really good results.  Good luck

http://www.recipetineats.com/chicken-stir-fry-chop-suey/

Mattman3969

Just surfin through recipes for this mainly American taste cook I would start here 
https://allourway.com/chop-suey/

I know it calls to use a skillet.  I’d fire the large at about 450-500 and throw the wok in.  Do a quick stir fry of the pork and remove.   Then keep a high heat and follow the rest of the instructions.  Hope this helps.  OK?

RRP

Spaightlabs said:

Ron - how about carne adobada instead of Chop Suey?

Much better fare in my mind, still uses pork steak and can be toned down of the missus isn't a big fan of heat.

Much more complex flavor layering and development. IMHO.

Well - with you and Brent also saying it is a better recipe then clue me in!