Chinese Chop Suey
Vernon G.
30 minutes
10 minutes
Prepare all ingredients before you start cooking.
2 Servings
1 pound lean pork, sliced to the size and thickness of a half-dollar
1 cup Spanish onion, thinly sliced
1 cup celery, sliced thin crosswise (remove leaves)
1 cup Chinese mushrooms, soaked in water until soft, stems removed and sliced
5 Chinese water chestnuts, pared and sliced thin
1 tablespoon Chinese salty sauce
1 tablespoon Chinese sweet sauce
3 drops sesame oil
1 teaspoon cornstarch, dissolved in a little water
1 tablespoon lard, meat drippings, or peanut oil
Heat an iron kettle or wok over a very high flame.
Add the oil and fry the pork until half done.
Add the onions and fry for a few minutes longer.
Add the celery, mushrooms, water chestnuts, and the salty sauce.
Cover with a tight-fitting lid and cook in its own juices for about 8–10 minutes. Stir occasionally, adding hot water or soup stock if needed to prevent burning.
Reduce the flame to low, then stir in the sweet sauce, sesame oil, and dissolved cornstarch thoroughly.
Serve hot on an oblong chop suey dish with steamed rice (cooked Chinese-style) and Chinese tea.