Crispy Rice Chop Suey
|Boneless pork shoulder/Diced boned veal shoulder||1⁄2 Pound, diced|
|Fat/Salad oil||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Boiling water||2 1⁄2 Cup (40 tbs)|
|Beef bouillon cubes||2|
|Soy sauce||2 Tablespoon|
|Slivered green peppers||1 Cup (16 tbs)|
|Slivered celery||2 Cup (32 tbs)|
|Peeled sliced onion||1 Cup (16 tbs)|
|Sliced mushrooms||1⁄4 Pound (1 Cup)|
|Sliced radishes||1 Cup (16 tbs), unpeeled|
|Crisp rice cereal/Puffed cereal||4 Cup (64 tbs)|
Saute meat in 2 tablesp fat in skillet until golden, brown.
Add flour, and stir until blended.
Add boiling water, bouillon, cubes, soy sauce, pepper, green pepper, celery, onions, and mushrooms.
Cover; simmer for 20 min., stirring occasionally to prevent sticking.
Meanwhile, heat remaining 2 tablesp fat in skillet; add cereal, and heat thoroughly over low heat, stirring frequently.
Serve cereal as accompaniment to Chop Suey mixture.