Chop Suey

Chop Suey

2 Tablespoons 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 Peppers Thinly Sliced*

1 Cup Bean sprouts

1 Cup Beef stock

1 Tablespoon Cornstarch

2 Tablespoons Soy sauce

2 Large Green onions diagonally sliced

Salt to taste

freshly ground black pepper to taste

* or red peppers

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.

WW Points: 6 pt.

California the Beautiful Cookbook by John Phillip Carroll

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