Chop Suey

My family has made chop suey for years, in fact it was my parents traditional Christmas Eve dinner. Perhaps it was my dad's tribute to Christmas Story and how they go out for Chinese food when the next door neighbor's dogs eat their turkey. But I doubt it, more than likely it was because you can make a huge pot of chop suey for very little cost.

I took my family recipe added more vegetables and cut a lot of sodium out of the recipe. In fact I took the recipe down from 1 bottle to 1 tablespoon of soy sauce. Changed the meat from a pork roast to a pork tenderloin.

Chop Suey doesn't photograph well because the soy sauce turns everything a washed out brown color, so sorry about the photos. Out of curiosity can you notice anything different about the photos?

Chop Suey
1 tbs canola oil
1 pork tenderloin, sliced in to medallions and each medallion cut into 1/4
3 stalks celery, finely chopped
1/2 onion, finely diced
1/2 red pepper, finely diced
4 oz white mushrooms,  cut into quarters
1 can bamboo shoots, drained and rinsed
1 can sliced water chestnuts, drained and rinsed
1 can bean sprouts, drained and rinsed
chicken stock, enough to cover meat and veggies by 1/2 inch
1 tbs Soy Sauce

In a large pot heat the oil over medium heat. When oil is hot add the onion, celery, pepper and mushrooms. Cook until onions start to soften and become translucent. Add the pork and brown it. Add the remaining ingredients. Cook until meat and veggies are cooked through. About 1/2 hour. Serve over rice.