Chinese Chop Suey
|Fat/Salt pork||1⁄4 Cup (4 tbs)|
|Fat pork/Salt pork||1⁄4 Cup (4 tbs)|
|Pork||1 Pound (1/2 Inch Cubes)|
|Veal||1 Pound (1/2 Inch Cubes)|
|Onion||1⁄2 Cup (8 tbs), finely chopped|
|Celery||2 Cup (32 tbs), finely chopped|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Canned bean sprouts||20 Ounce (1 No. 2 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Green pepper||1⁄4 Cup (4 tbs), cut into strips|
|Pineapple||1⁄2 Cup (8 tbs), diced|
Heat Skillet, add fat and fry pork and veal until golden brown.
Then add vegetables and seasonings.
When valve clicks, reduce heat to low and simmer about 45 minutes.
Add bean sprouts.
Thicken with cornstarch and water mixture.
Add green pepper and pineapple just before serving.
Stir gently and heat thoroughly.
Serve Chop Suey with Chinese Rice.