ROAST PORK CHOP SUEY SERIES

Use as much as you want or as much as you have. As far as amounts, it's a leftover dish, so I always improvise. There are other vegetables that I could have added (and often do) like snow peas, fresh mushrooms, water chestnuts, carrots or celery. Sometimes you have to go with what's available. Yes, I could have grown my own, and I've done that before, but I thought I'd be able to buy 'em, and they weren't there. And I usually use fresh bean sprouts, but I couldn't find any, so I had to settle for canned. I usually put bok choy in my chop suey, but the bok choy I thought I bought at the farmer's market was actually napa cabbage, so I used that.

It's a great way to make a completely different meal, and it's something to look forward to when the roast is almost gone.

Or, it was my mother's chop suey until I tossed out most of the canned goods and chopped up more vegetables.Īnd while mom's chop suey was something she made purposely, I make it with leftover roast pork. Serve with white rice, Chinese chow-mein noodles, and crusty bread.When I was growing up, before the first Chinese take-out place opened in our little town, this is what I knew as chop suey. Recipe Notes: This recipe can also be made with chicken or beef. Add the bean sprouts and return to a simmer to thicken the mixture. Add cornstarch mixture to pork and vegetables and bring to a low boil and cook until tender, stirring occasionally. In a separate bowl combine cornstarch, sugar, salt, and pepper to taste. Cook over low to medium heat, until vegetables are cooked but still crisp. Add the chopped onion and celery and just enough water to cover. Sauté the pork in the melted butter in a large skillet, but do not brown. When using fresh, a 12-ounce bag may be enough. Chop Suey IngredientsĢ cups roast pork, cut into bite sized pieces Initially served at the venerated Chase’s Willow House restaurant (which went up in smoke in 1952), the cheap but filling sandwiches were subsequently sold from a chop suey wagon and can now be found at the Willow’s two (competing) Chinese takeout stands, served on hamburger buns and best eaten with a fork. In fact it is believed that New England’s first ice cream cone was served here in 1906.īut the biggest (after work) draw for many of Woodman’s “aunties” through the years was Salem Willow’s legendary chop suey sandwiches. Hobbs has served its own flavored coated popcorn, salt-water taffy, and homemade ice cream since 1897. Run by four generations of the same family, E. And although the grand old restaurants had given way to take-out stands, at least one retains a venerable reputation in its own right, even today.

ROAST PORK CHOP SUEY SERIES

For decades it was also recognized for its eminent Restaurant Row, an enormous Salem attraction whose celebrated eateries were lost, one at a time, in a series of fires.īy the 1950s and ‘60s many of the original Willows attractions had been replaced with arcades and children’s rides, still perfect for Woodman family outings when the kids were small. Soon popular throughout the North Shore, Salem Willows (or “the Willows”) was famous for its flying-horse carousel, waterfront attractions, nationally known ballroom, and for its many pleasure garden festivities. In 1880 a small seaside amusement park was opened at the end of a willow-lined esplanade in nearby Salem, Massachusetts.

Chop Suey with Pork Recipe by “Auntie” Nancy Story

Roast pork chop suey