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My maternal grandmother played a very important role in my life. In fact, she even lived with us for many years. And my parents even added an addition and turned it into a small apartment so that grandma had her own space. My grandma did enjoy cooking, but there are two dishes that I always associate with her. Her homemade Chop Suey and fudge.
My dad recently asked me for this recipe. He was out of town visiting family and wanted to make it while he was there. So after digging it out and sharing it with him I decided it had been way too long since I’d had it. In fact, I had never made it on my own. And it’s really an easy meal to prepare!
A smaller Chop Suey recipe
Now the original recipe makes a LOT of chop suey! And there is no way that I was going to make that much when it is just me. The original recipe was also made on the stovetop and took forever to make. So I figured that cooking it in the slow cooker was the perfect solution! Throw in the ingredients and let it cook all day!
This homemade Chop Suey has always typically been served over rice. But you can certainly put it over riced cauliflower if you want to keep it grain-free. It is naturally gluten-free…as long as you thicken it with arrowroot powder, cornstarch, or brown rice flour. If you opt to use arrowroot powder to thicken, then it is grain-free too.
I can’t tell you how much I love this dish now! The irony is that I hated it as a kid. But it has such a strong emotional connection for me. It’s like a warm hug…but in food form. I don’t know that a lot of people even know what Chop Suey is. But this simple, satisfying recipe isn’t going to sit in my recipe box collecting dust anymore. I’ll be bringing this one back out regularly!
Grandma’s Homemade Chop Suey
Equipment
- slow cooker
Ingredients
- 1 pound stew meat
- 1/2 small onion chopped
- 3 stalks celery chopped
- 14 oz can, Chinese vegetables
- 14 oz can, bean sprouts
- 1 cup water
- 2 tbsp organic soy sauce or coconut aminos
Instructions
- Put meat, onion, celery, water, and soy sauce in slow cooker.
- Cook on high for 4-5 hours or low for 7-8.
- 1 hour before cooking is done, add the bean sprouts and vegetables
- Before serving, thicken the sauce with 3 tbsp water and 1-2 tsp of cornstarch, arrowroot powder, or brown rice flour. Allow the sauce to thicken for 5 minutes before serving.
- Serve over rice.
