I mentioned in December that I was experimenting by freezing Pork Chop Suey. I've now thawed it, after almost 3 months in the freezer. The water chestnuts maintained their crispiness. The bean sprouts still had the texture of sprouts just out of the can. Some of the mushrooms were chewier than I like. I noticed that those were the thinner-cut mushrooms. The thicker cut one were more like fresh. Don't know how I ended up with some cut thin and others cut thicker.

All-in-all, I'm pleased with this experiment. I will definitely make and freeze Chop Suey and Rice (in separate containers) for the person to whom I take frozen meals.