Chop Suey
CATEGORIES
INGREDIENTS
  • 2 pounds pork shoulder roast cut in small pieces (save fat scraps)
  • 1½ pounds fresh bean sprouts
  • 5 stalks celery cut into medium-size slivers
  • 1 large green pepper cut into medium-size pieces
  • 1 large onion cut into medium-size pieces
  • 1 cup beef bouillon
  • 2 tablespoons soy sauce
  • 1½ tablespoons brown sauce (in Asian aisle)
  • 1 teaspoon salt
  • 1 teaspoon cornstarch
DIRECTIONS
  1. 1. Cut the meat and all the vegetables before starting.
  2. 2. Fry fat scraps with a little oil then discard scraps, using fat to fry with.
  3. 3. Cook everything on high heat in wok. Fry pork 3 to 4 minutes (add a little oil if needed).
  4. 4. Add celery and onions to the wok; cover and cook 5 minutes.
  5. 5. Add green pepper and cook uncovered 2 to 3 minutes.
  6. 6. Add sprouts, bouillon, brown sauce, and soy sauce; heat well.
  7. 7. Dissolve cornstarch in a little water; stir in and cook 2 to 3 minutes.
  8. 8. Serve over rice and sprinkle with Chow Mein noodles.