Chop Suey
A favorite of American-Chinese cuisine.
Yield: Serves 4Ingredients
- 2 Tbs. vegetable oil
- 4 celery stalks, diagonally sliced
- 1 onion, thinly sliced
- 1/2 pound pork or other meat
- 1 cup mushrooms, thinly sliced
- 1 green or red bell pepper, thinly sliced
- 1 cup bean sprouts
- 1 cup beef stock
- 1 Tbs. cornstarch
- 2 Tbs. soy sauce
- 2 large green onions, diagonally sliced
- Salt to taste
- Freshly ground black pepper to taste
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
