aem wrote:
> On Monday, January 7, 2013 7:23:24 AM UTC-8, sf wrote:
>> On Mon, 7 Jan 2013 06:50:06 -0800 (PST), spamtrap1888
>> wrote:
>>
>>> When I was a kid in the midwest, Chinese restaurants uniformly
>>> served
>>
>>> chop suey (stir fried beef, celery, and mung bean sprouts among
>>> other
>>
>>> things).
>>
>>
>>
>> Oh, man... you just dredged up old memories. I'd completely
>> forgotten
>>
>> about that nasty stuff. Hated it as a kid, but it seemed like my
>>
>> mother was always opening the can(s) of Chung King and serving it for
>>
>> dinner.
>>
> If made with good beef and good ingredients (like onion, peapods,
> water chestnuts, fresh beansprouts) it can be a good stirfry. I
> grant you that's not what that old canned product was. -aem

I have made it from scratch with ground beef and it was a Crockpot recipe.
It was very good but when I was describing what I did to my Chinese friend
who lives in Malaysia, she was horrified. She said they would never eat
anything like that there. My recipe had only a bit of rice in it and it was
mixed in. The real stuff is served over fried noodles. And freshly fried.
Not the stale tasting stuff that comes in the can.