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Chinese cook book

Chapter 4: CHINESE CHOP SUEY
By Vernon Galster
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About This Book

A practical manual provides straightforward, American-accessible recipes and techniques for preparing Chinese-style dishes at home, with detailed ingredient lists, step-by-step cooking directions, and variations for meats and vegetables. It covers several chop suey and chow mein preparations, eggs fo yung, bird’s nest soup, war mein, and rice cooked in a traditional method, and explains the use of imported flavoring sauces, mushrooms, water chestnuts and bamboo shoots. Emphasis falls on high-heat wok-style cooking, cornstarch thickening, serving suggestions, and adapting recipes for different tastes and available supplies.

CHINESE CHOP SUEY

For Two Portions
(Prepare all of these ingredients before starting to cook the Suey)
1 POUND LEAN PORK (Sliced size and thickness of half dollar.)
1 CUP SPANISH ONIONS (Sliced thin.)
1 CUP CELERY (Sliced thin crosswise. Remove leaves.)
1 CUP CHINESE MUSHROOMS (Soak in water until soft. Remove stems, slice.)
5 CHINESE WATER CHESTNUTS (Pare and slice thin.)
1 TABLESPOONFUL CHINESE SALTY SAUCE.
1 TABLESPOONFUL CHINESE SWEET SAUCE.
3 DROPS SESAMUN OIL.
1 TEASPOONFUL CORNSTARCH (Dissolved in a little water.)

Cook in an iron kettle on a very high flame.

Fry the pork until half done, using about a tablespoonful of lard, meat fryings or peanut oil. Add the onions and fry a few minutes longer; then add the celery, mushrooms, Chinese water chestnuts and salty sauce together.

Cover with tight fitting lid and allow to cook in its own juices for about 8 to 10 minutes. Stir occasionally, adding water or soup stock (hot) if necessary to prevent burning.

Then turn flame low and stir in thoroughly the Chinese sweet sauce, sesamun oil and corn starch, and it is ready to serve. Serve on oblong chop suey dish, and with it serve rice (cooked Chinese style) and Chinese tea.