That Chop Suey Dish

Recipe Ingredients

2 cups	125g / 4.4oz	Chicken - cubed
2 cups	125g / 4.4oz	Pork - cubed
1/4 cup	59ml	Peanut oil
1/2 cup	118ml	Chicken broth
1 cup	110g / 3.9oz	Celery - peeled, julienne
1 teaspoon	5ml	Soy sauce
1/2 teaspoon	2.5ml	Sugar
1 teaspoon	5ml	Cornstarch
1/2 cup	118ml	Water - or broth
1 1/2 cups	355ml	Water chestnuts - canned, sliced thin
1 1/2 cups	355ml	Bamboo shoots - julienne
		Almonds - sliced
		Chinese noodles or
		Cooked rice

Recipe Instructions

* Use cooked, cubed chicken and pork.

1. Cube raw chicken and pork; add to peanut oil which has been heated in a heavy skillet. Stir over low heat until meat is white (about 10 minutes).

2. Add 1/2 cup chicken broth, celery which has been cut in julienne strips, soy sauce, sugar and salt to taste. Cover and cook on low heat until celery is tender but still crisp.

3. Mix 1 teaspoon cornstarch with 1/2 cup water or broth. Stir into the meat mixture; bring to a boil, then add water chestnuts and bamboo shoots which have been julienne. Cover and simmer for a few minutes. Add salt and pepper if you think it needs more seasoning.

Serve over Chinese crispy noodles or over hot steamed rice. Add the almonds at serving time if you are using them.

Source:
Jo Anne Merrill

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