Skillet Chop Suey
|Fresh mushrooms||1⁄2 Pound|
|Canned water chestnuts||5 Ounce, drained (1 Can)|
|Snow peas||1⁄4 Pound|
|Canned bean sprouts||1 Pound (1 Can)|
|Lean pork||1⁄2 Pound|
|Meat broth||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
Cut onion, celery and green pepper into thick slices; combine in bowl.
Chop mushrooms and water chestnuts coarsely; break off tips of snow peas.
Drain bean sprouts.
Combine mushrooms, water chestnuts and snow peas in separate bowl.
Cut pork into thin strips; brown quickly in oil in skillet, stirring constantly until pink color disappears.
Sprinkle with salt.
Add onion, celery and green pepper to pork; cook about 3 minutes, stirring until vegetables are crisp-tender.
Add mushrooms, water chestnuts, snow peas and bean sprouts to pork mixture.
Mix cornstarch with broth and soy sauce; add to mixture in skillet.
Cook, stirring gently, until liquid is thickened slightly and vegetables look glossy.