That chop suey dish
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chicken -- cubed |
| 2 | cups | Pork -- cubed |
| ¼ | cup | Peanut oil |
| ½ | cup | Chicken broth |
| 1 | cup | Celery -- peeled, julienned |
| 1 | teaspoon | Soy sauce |
| ½ | teaspoon | Sugar |
| 1 | teaspoon | Cornstarch |
| ½ | cup | Water -- or broth |
| 1½ | cup | Waterchestnuts, canned -- |
| Sliced thin | ||
| 1½ | cup | Bamboo shoots -- julienned |
| Almonds -- sliced | ||
| Chinese noodles OR | ||
| Cooked rice | ||
Directions
* Use cooked, cubed chicken and pork.
1. Cube raw chicken and pork; add to peanut oil which has been heated in a heavy skillet. Stir over low heat until meat is white (about 10 minutes). 2. Add ½ cup chicken broth, celery which has been cut in julienne strips, soy sauce, sugar and salt to taste. Cover and cook on low heat until celery is tender but still crisp. 3. Mix 1 teaspoon cornstarch with ½ cup water or broth. Stir into the meat mixture; bring to a boil, then add water chestnuts and bamboo shoots which have been julienned. Cover and simmer for a few minutes. Add salt and pepper if you think it needs more Serve over Chinese crispy noodles or over hot steamed rice. Add the almonds at serving time if you are using them.
Recipe By : Jo Anne Merrill