Crispy Rice Chop Suey Recipe
Ingredients
| 1/2 lb. diced, boned pork or veal shoulder | ||
| 1/4 c. fat or salad oil | ||
| Flour | 1/4 Cup (16 tbs) | |
| Boiling water | 2 1/2 Cup (16 tbs) | |
| 2 beef bouillon cubes | ||
| 2 tablesp. soy sauce | ||
| Pepper | 1/8 Teaspoon | |
| Green pepper | 1 Cup (16 tbs), slivered | |
| Celery | 2 Cup (16 tbs), slivered | |
| Onions | 1 Cup (16 tbs), peeled | |
| 1 c. sliced mushrooms (1/4 lb.) (optional) | ||
| Radishes | 1 Cup (16 tbs), unpeeled | |
| Crisp rice cereal | 4 Cup (16 tbs) | |
Directions
Saute meat in 2 tablesp fat in skillet until golden, brown.
Add flour, and stir until blended.
Add boiling water, bouillon, cubes, soy sauce, pepper, green pepper, celery, onions, and mushrooms.
Cover; simmer for 20 min., stirring occasionally to prevent sticking.
Add radishes.
Meanwhile, heat remaining 2 tablesp fat in skillet; add cereal, and heat thoroughly over low heat, stirring frequently.
Serve cereal as accompaniment to Chop Suey mixture.
Add flour, and stir until blended.
Add boiling water, bouillon, cubes, soy sauce, pepper, green pepper, celery, onions, and mushrooms.
Cover; simmer for 20 min., stirring occasionally to prevent sticking.
Add radishes.
Meanwhile, heat remaining 2 tablesp fat in skillet; add cereal, and heat thoroughly over low heat, stirring frequently.
Serve cereal as accompaniment to Chop Suey mixture.
Chef
