---------- Recipe via Meal-Master (tm) v8.02

     Title: Wok Chop Suey
Categories: Chinese, Meats, Poultry, Vegetables, Stir fry
     Yield: 6 servings

     1 c  Shredded pork (see Note)
     1 tb Soy sauce
   1/2 c  Bamboo shoots; shredded
   1/2 c  Water chestnuts; sliced
     1    Celery, long rib; sliced
          Salt & pepper; as required
     2 tb Peanut oil
     1 md Onion; slice thin
   1/2 lb Fresh bean sprouts (3 c)
   1/2 c  Canned mushrooms; sliced -OR-
     1 c  Fresh mushrooms; sliced
     1 tb Corn starch; dissolved in:
   1/3 c  Water

 Note:
 Beef, shrimp, chicken, veal, turkey may be used in lieu of pork.

 If you are worried about overcooking the ingredients when adding
 more, remove them from the wok after they are cooked and put them
 in a 150°F oven until you wish to combine them.

 Shred pork into narrow strips, slice onion. Marinate both in soy
 sauce. In the meantime slice all other ingredients and arrange on
 platter, ready to cook. Assemble corn starch solution.

 Place oil in walk, turn on heat. As oil is heating turn wok so that
 oil will coat as much cooking surface as possible. When oil begins
 to smoke slightly, add marinated pork and onions. Stir fry about
 2 minutes until pork is browned. Place wok cover over pork and cook
 another 2-3 minutes, making sure that the meat is thoroughly
 cooked. Uncover wok, add bean sprouts and celery. Stir and cook for
 2 minutes. Add all the rest of the ingredients--add salt and pepper
 for taste. Stir fry thoroughly. Cover wok and cook for another
 2-3 minutes. Uncover wok and add corn starch solution; be sure the
 solution is well mixed before adding to wok. Shut heat off and stir
 all food together. Serve over rice.

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