Preparation:
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. This recipe serves 4.
Comments: There was a time when kitchenettes all over San Francisco's Chinatown had in their windows neon signs that glowed with the word "chop suey." It is a very good and quickly made stir-fried dish of meat -- pork, veal, beef or chicken -- and crisply cooked vegetables, served over rice. Chow mein, made similarly, is served over crisp noodles. You rarely see chop suey any more, which is a shame; it is so easy and good for you, too |
