Title: CHOP SUEY
Categories: Main dish, Chinese, Ethnic
Yield: 1 servings
3 tb Cooking oil
1 1/2 lb Lean pork, cubed
1/2 lb Mushrooms, sliced
1 c Onions, sliced
2 c Celery, sliced
1 ts Salt
1/8 ts Pepper
1 ts Ginger
1 3/4 c Hot water, bouillon
Or meat stock
3 tb Soy sauce
1 c Bean sprouts
3 tb Corn starch
Heat cooking oil and add meat and mushrooms. Brown
evenly. Add onions, celery, seasonings and water.
Bring to boil, then simmer, cover, and cook for about
30 minutes until meat is tender. Add soy sauce, well
drained bean sprouts and more seasoning. Bring to a
boil. Thicken with corn starch which has been stirred
into a smooth paste with one-half cup of water. Cook
until thickened; then simmer for 10 more minutes.
Serve on hot cooked rice and add canned chow mein
noodles.
