Recipe for Chop Suey
Weight Watchers


    Chop Suey

    Source: California the Beautiful Cookbook - John Phillip Carroll

    2 tablespoons vegetable oil
    4 celery stalks, diagonally sliced
    1 onion, thinly sliced
    1/2 pound pork or other meat
    1 cup mushrooms, thinly sliced
    1 green or red bell pepper, thinly sliced
    1 cup bean sprouts
    1 cup beef stock
    1 tablespoon cornstarch
    2 tablespoons soy sauce
    2 large green onions, diagonally sliced
    Salt to taste
    Freshly ground black pepper to taste

    Cut the pork (or other meat) across the grain into small, thin strips.

    In a large, heavy skillet, preferably of cast iron, or in a wok, heat the oil over high heat until it is smoking hot. Do not leave the pan unattended for even a minute; hot oil can ignite. Add the celery and onion and cook briskly, stirring and tossing furiously, for about 2 minutes.

    Add the pork, mushrooms, and pepper and continue cooking over high heat, tossing and stirring all the while, for about 3 minutes more, until the meat is cooked through. Add the bean sprouts and cook, tossing for 1 minute.

    Quickly stir the broth, cornstarch, and soy sauce together until blended. Add to the other ingredients along with the green onion, and cook for 1 minute more, until thickened. Season with salt and pepper to taste, and serve over rice.

    Serves 4.

    6 WW points