Title: Chop Suey
Categories: Entree Chinese Ethnic
Yield: 1 Servings
| 3 | tb | Cooking oil |
| 1 1/2 | lb | Lean pork, cubed |
| 1/2 | lb | Mushrooms, sliced |
| 1 | c | Onions, sliced |
| 2 | c | Celery, sliced |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | ts | Ginger |
| 1 3/4 | c | Hot water, bouillon |
| | | Or meat stock |
| 3 | tb | Soy sauce |
| 1 | c | Bean sprouts |
| 3 | tb | Corn starch |
Heat cooking oil and add meat and mushrooms. Brown evenly. Add onions,
celery, seasonings and water. Bring to boil, then simmer, cover, and cook
for about 30 minutes until meat is tender. Add soy sauce, well drained
bean sprouts and more seasoning. Bring to a boil. Thicken with corn
starch which has been stirred into a smooth paste with one-half cup of
water. Cook until thickened; then simmer for 10 more minutes. Serve on
hot cooked rice and add canned chow mein noodles.