Shrimp chop suey
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | gallon | WATER |
| 10 | pounds | SHRIMP PEELED FZ |
| 8 | pounds | CELERY FRESH |
| 4 | pounds | CABBAGE WHITE FRESH |
| 12 | pounds | ONIONS DRY |
| 12¾ | pounds | BEANS SPROUTS #10 |
| 1 | pounds | STARCH EDIBLE CORN |
| 4½ | pounds | NOODLE CHOW MEIN #10 |
| ½ | cup | CAKE MIX YELLOW #10 |
| 10 | tablespoons | SOUP GRAVY BASE CHICKEN |
| 2 | tablespoons | PEPPER BLACK 1 LB CN |
| 1 | teaspoon | GINGER GROUND |
| 3½ | cup | SOY SAUCE |
Directions
1. USE FROZEN, RAW PEEPLED DEVEINED SHRIMP AND SALAD OIL OR MELTED SHORTENING. SAUTE PARTIALLY THAWED SHRIMP WITH VEGETABLES IN SALAD OIL OR MELTED SHORTENING FOR 5 MINUTES. SPRINKLE WITH 2 TBSP PEPPER AND 1 TSP GINGER.
2. COMBINE WATER, MOLASSES, SOY SAUCE, CHICKEN AND SOUP GRAVY BASE, PEPPER AND GROUND GINGER.
3. ADD CELERY, ONIONS AND CABBAGE TO SHRIMP MIXTURE; COVER; BRING TO A BOIL;
REDUCE HEAT; SIMMER 10 MINUTES. 4. COMBINE CORNSTARCH AND WATER. STIR SLOWLY INTO HOT MIXTURE, STIRRING CONSTANTLY. COOK 3-5 MINUTES OR UNTIL THICKENED.
5. ADD BEAN SPROUTS; MIX WELL; BRING TO A SIMMER.
6. SERVE WITH ⅓ CUP CHOW MEIN NOODLES.
:
NOTE: 1. IN STEP 4, 13 LB 5 OZ DRY ONIONS A.P. WILL YIELD 12 LB SLICED ONIONS; 10 LB 15 OZ FRESH CELERY A.P. WILL YIELD 8 LB CELERY; 5 LB A.P.
FRESH CABBAGE WILL YIELD 4 LB CABBAGE.
2. IN STEP 4, 1 LB 8 OZ (2 QT) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.
Recipe Number: L08001
SERVING SIZE: 1¼ CUPS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .