MMMMM----------------------OIL FOR CHOWING---------------------------
3 tb Peanut oil
MMMMM-------------------ADDITIONAL INGREDIENTS------------------------
Additional Meats; see *NOTE
2 lg Eggs; beaten
1 c Dry long-grain rice; cooked,
- cooled
2 cl Garlic; chopped fine
2 Celery ribs; sliced thin
1 md Yellow onion; chopped
1 c Bok choy or Chinese
- celery cabbage; chopped
8 Water chestnuts; sliced thin
1 c Peas; defrosted
3 Chinese mushrooms; soaked
- 2 hoursr, drained & sliced
4 Green onion; cut Chinese way
* NOTE: Additional meats, all optional: Add any or all of
these in any amount you wish. lop chong sausage, sliced;
cooked chicken; cooked shrimp; ham, cut julienne.
Marinate the pork for 15 minutes. Heat a wok and add 1/2
tablespoon (1 1/2 teaspoon) of the peanut oil. Chow the
pork until done to your taste and then add the remaining
cooked meats. Chow all for a few minutes and remove to a
large serving bowl.
Heat the wok again and add another 1/2 tablespoon of
peanut oil. Pour the beaten eggs into the wok and tilt the
wok in circles over the heat causing a thin egg pancake to
form in the wok. Using the metal wok paddle, cut the
pancake into pieces and chow for just a moment. Remove to
the serving bowl.
Add a tablespoon of the peanut oil and chow the cooked
cold rice until hot. Remove to a serving bowl. Add the
last tablespoon of the peanut oil and chow the garlic. Add
all the vegetables, except the bean sprouts, in the order
given, chowing the celery and onions a moment before you
add the remaining items. Add the mixed sauce and chow
until all is hot.
Return the ingredients in the serving bowl to the wok and
chow until very hot. Stir in the bean sprouts, test for
salt, and serve.
from The Frugal Gourmet Cooks The Three Ancient Cuisines -
China, Greece, and Rome; by Jeff Smith, 1989
NOTE: This is a Chesser family favorite. I usually use
canned shrimp, leftover cooked beef (usually roast),
chicken leftovers. This is a great dish for "cleaning the
'fridge".
