Make Ahead Cookbook from Better Homes & Gardens
1 pound ground chuck
1/3 cup chopped celery
1/3 cup chopped onion
1/2 cup chopped green pepper
1 cup water
2 tablespoons cornstarch
1 teaspoon sugar
1/4 teaspoon ground ginger
2 tablespoons water
1/4 cups soy sauce
1 16-ounce can chop suey vegetables, drained
110-ounce package frozen peas
1 3-ounce can chow mein noodles
In a 12 inch skillet over medium-high heat, cook the beef together with the celery, onion, and green pepper. Stir and cook until all of the meat is browned. Drain and discard the liquid from the mixture and return to pan. Add the water and bring to a boil.
In a small bowl combine the cornstarch, sugar, and ground ginger. Blend in 2 tablespoons of water in the soy sauce. Add this mixture to the beef mixture, cook and stir until thick and bubbly. New paragraph stir Chopsuey vegetables into the meat mixture. Break up frozen peas and add to the meat mixture, stir thoroughly, continuing to cook until heated through.
Spoon mixture into a one and 1/2 quart casserole, or individual serving bowls, topping each with a portion of the chow mein noodles. Serves four.