Chop Suey

Course : Chinese
Serves: 4
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2 tablespoons vegetable oil
4 medium celery stalks -- diagonally sliced
1 medium Onion -- thinly sliced
1/2 pound pork or other meat
1 cup thinly sliced mushrooms
1 medium 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
1 teaspoon salt -- to taste
1 teaspoon black pepper

Preparation / Directions:

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

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