Wok Chop Suey

Course : Chinese
Serves: 6
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1 cup shredded pork -- (see note)
1 tablespoon soy sauce
1/2 cup bamboo shoots -- shredded
1/2 cup water chestnuts -- sliced
1 medium celery -- long stalk, sliced
1 teaspoon salt and pepper -- as required
2 tablespoons peanut oil
1 medium Onion -- medium, slice thin
3 cups bean sprouts -- fresh or
1/2 pound bean sprouts -- fresh
1/2 cup canned mushrooms -- sliced or
1 cup mushrooms -- fresh, sliced
1 tablespoon cornstarch -- dislvd 1/3 cup water

Preparation / Directions:

NOTE; beef, shrimps, chicken, veal, turkey may be used in lieu of pork. If you are worried about overcooking the ingredients when adding more, remove them from the wok after they are cooked and put them in a 150F (F) oven until you wish to combine them. Shred pork into narrow strips, slice onion. Marinate both in soy sauce for min. In the meantime slice all other ingredients and arrange on platter, ready to cook. Assemble corn starch solution. Place oil in walk, turn on heat. As oil is heating turn wok so that oil will coat as much cooking surface as possible. When oil begins to smoke slightly, add marinated pork and onions. Stir fry about 2 min until pork is browned. Place wok cover over pork and cook another 2-3 min, making sure that the meat is thoroughly cooked. Uncover wok, add bean sprouts and celery. Stir and cook for 2 min. Add all the rest of the ingredients--add salt and pepper for taste. Stir fry thoroughly. Cover wok and cook for another 2-3 min. Uncover wok and add cornstarch solution; be sure the solution is well mixed before adding to wok. Shut heat off and stir all food together. Serve over rice.

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