CHOP SUEY

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