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Chop Suey
Ingredients:
1/2 pound partially frozen boneless pork loin roast or tenderloin
1 medium onion
3 stalks celerly or *bok choy *Chinese cabbage
1 small red bell pepper
a cup fresh bean spouts
1 8 oz can sliced shoots
1 8 oz can sliced water chesnuts
1/2 cup chicken broth
3 T soy sauce
1 teas. cornstarch
2 T vegetable oil
1 teas. finely chopped fresh ginger root (from jar)
5 to 6 cups hot cooked rice
Directions:
1. Cut pork into long, thin strips. Set aside
2. Peel onion. Cut in half and then into thin slices
3. Cut 3 stalks celery or bok choy in diagonal slices
4. Cut 1 red bell pepper in half. Remove stem and seeds. Cut pepper into strips.
5. rinse 1 cup bean sprouts in strainer. Drain cans of bamboo shoots and water chestunuts in strainer.
6. In large liquid measuring cup, combine 1/2 cup chicken broth, 3 tablespooons soy sauce, and 1 teasppon cornstarch.
7. Heat 2 tablespoons oil in Dutch oven or wok. Add pork strips and ginger. Cook and stir for 2 minutes until meat is no longer pink. Remlove ingredients and place on plate.
8. Add onion, clelery or bok choy, bell pepper, and bean sprouts to Dutch oven or wok. Cook for 4 minutes, stirring constantly.
9. Stir broth mixture and pour it into the Dutch oven or wok. Add bamboo shoots and water chestnuts.
10. Bring mixture to boiling. Cook and stir until sauce is thickened. Add pork to other ingredients. Stir well. Serve hot over cooked.
makes 6 servings
1/2 pound partially frozen boneless pork loin roast or tenderloin
1 medium onion
3 stalks celerly or *bok choy *Chinese cabbage
1 small red bell pepper
a cup fresh bean spouts
1 8 oz can sliced shoots
1 8 oz can sliced water chesnuts
1/2 cup chicken broth
3 T soy sauce
1 teas. cornstarch
2 T vegetable oil
1 teas. finely chopped fresh ginger root (from jar)
5 to 6 cups hot cooked rice
Directions:
1. Cut pork into long, thin strips. Set aside
2. Peel onion. Cut in half and then into thin slices
3. Cut 3 stalks celery or bok choy in diagonal slices
4. Cut 1 red bell pepper in half. Remove stem and seeds. Cut pepper into strips.
5. rinse 1 cup bean sprouts in strainer. Drain cans of bamboo shoots and water chestunuts in strainer.
6. In large liquid measuring cup, combine 1/2 cup chicken broth, 3 tablespooons soy sauce, and 1 teasppon cornstarch.
7. Heat 2 tablespoons oil in Dutch oven or wok. Add pork strips and ginger. Cook and stir for 2 minutes until meat is no longer pink. Remlove ingredients and place on plate.
8. Add onion, clelery or bok choy, bell pepper, and bean sprouts to Dutch oven or wok. Cook for 4 minutes, stirring constantly.
9. Stir broth mixture and pour it into the Dutch oven or wok. Add bamboo shoots and water chestnuts.
10. Bring mixture to boiling. Cook and stir until sauce is thickened. Add pork to other ingredients. Stir well. Serve hot over cooked.
makes 6 servings