| | Chop Suey 1 cup of pork or veal, cubed
1/2 cup of chopped onion
3 tablespoons of shortening
1 1/2 cups of water
1/2 teaspoon of salt
1 1/2 cup of celery, cut diagonally
One 1 pound can of bean sprouts
One 1 pound can of chop suey vegetables, drained
One 4 ounce can of mushrooms
3 tablespoons of cornstarch
1/3 cup of cold water
1 tablespoon of brown sugar
2 tablespoons of soy sauce
2 cups of cooked rice |
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Brown cubed meat and onion in shortening. Place in stewing kettle. Add water, salt and celery, simmer until meat is tender. Add bean sprouts, chop suey vegetables, and mushrooms. Heat to boiling. Mix cornstarch and cold water until smooth. Add to boiling mixture, stirring constantly, until thickened and transparent. Add brown sugar and soy sauce. Serve over cooked rice or Chinese noodles. Serves 4
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