Chop Suey
Grrrrrgh!
Course : Chinese
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil
   4                    celery stalks -- diagonally sliced
   1                    onion -- thinly sliced
     1/2  pound         pork or other meat
   1      cup           thinly sliced mushrooms
   1                    green or red bell pepper -- seeded, sliced thin
   1      cup           bean sprouts
   1      cup           beef stock
   1      tablespoon    cornstarch
   2      tablespoons   soy sauce
   2      large         green onions -- diagonally sliced
                        salt -- to taste
                        black pepper -- freshly ground, to
                        -- taste
 

Preparation:

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. Comments: There was a time when kitchenettes all over San Francisco's Chinatown had in their windows neon signs that glowed with the word "chop suey." It is a very good and quickly made stir-fried dish of meat -- pork, veal, beef or chicken -- and crisply cooked vegetables, served over rice. Chow mein, made similarly, is served over crisp noodles. You rarely see chop suey any more, which is a shame; it is so easy and good for you, too