Chop Suey Recipe
Ingredients
1/2 Ib. cooked boneless pork
1 3/4 cups cut up cooked chicken
1/2 Ib. fresh mushrooms
Peanut oil or other cooking oil
1/2 Ib. canned sliced bamboo shoots, drained
1 cup diagonally sliced celery
8 green onions cut in pieces
1 cup chicken broth
2 cloves garlic, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons sugar
3 to 4 teaspoons soy sauce
1/8 teaspoon ground ginger
3 tablespoons sherry
1 tablespoon cornstarch
Directions
Cut pork and chicken into strips; slice mushrooms lengthwise through stems and caps.
Saute these ingredients one after the other in hot oil in a heavy skillet or saucepot, turning frequently. (Vegetables should be crisp tender; do not overcook.)
Return pork, bamboo shoots, celery and onion to skillet.
Set aside mushrooms and chicken.
Add chicken broth and garlic to skillet.
Season with salt, pepper and sugar.
Cover and bring rapidly to boiling.
Combine soy sauce, ginger and sherry.
Add cornstarch that has been mixed with several tablespoons cold broth or water.
Stir into hot mixture; cook and stir until thickened.
Add chicken and mushrooms and continue cooking only until heated through.
Saute these ingredients one after the other in hot oil in a heavy skillet or saucepot, turning frequently. (Vegetables should be crisp tender; do not overcook.)
Return pork, bamboo shoots, celery and onion to skillet.
Set aside mushrooms and chicken.
Add chicken broth and garlic to skillet.
Season with salt, pepper and sugar.
Cover and bring rapidly to boiling.
Combine soy sauce, ginger and sherry.
Add cornstarch that has been mixed with several tablespoons cold broth or water.
Stir into hot mixture; cook and stir until thickened.
Add chicken and mushrooms and continue cooking only until heated through.
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