Chop Suey

There was a time when kitchenettes all over San Francisco's Chinatown had in their windows neon signs that glowed with the word "chop suey." It is a very good and quickly made stir-fried dish of meat -- pork, veal, beef or chicken -- and crisply cooked vegetables, served over rice. Chow mein, made similarly, is served over crisp noodles. You rarely see chop suey any more, which is a shame; it is so easy and good for you, too.

Cuisine: Chinese
Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
4		Celery stalks - diagonally sliced
1		Onion - thinly sliced
1/2 lb	227g / 8oz	Pork or other meat
1 cup	237ml	Thinly sliced mushrooms
1		Green or red bell pepper - seeded, sliced thin
1 cup	160g / 5.6oz	Bean sprouts
1 cup	237ml	Beef stock
1 tablespoon	15ml	Cornstarch
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Green onions - diagonally sliced (large)
		Salt - to taste
		Black pepper - freshly ground, to taste

Recipe Instructions

Cut the pork (or other meat) across the grain into small, thin strips.

In a large, heavy skillet, preferably of cast iron, or in a wok, heat the oil over high heat until it is smoking hot. Do not leave the pan unattended for even a minute; hot oil can ignite. Add the celery and onion and cook briskly, stirring and tossing furiously, for about 2 minutes.

Add the pork, mushrooms, and pepper and continue cooking over high heat, tossing and stirring all the while, for about 3 minutes more, until the meat is cooked through. Add the bean sprouts and cook, tossing for 1 minute.

Quickly stir the broth, cornstarch, and soy sauce together until blended. Add to the other ingredients along with the green onion, and cook for 1 minute more, until thickened. Season with salt and pepper to taste, and serve over rice. This recipe serves 4.

Source:
"California The Beautiful Cookbook" by John Phillip Carroll

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