Recipe: American Chop Suey from 1932

AMERICAN CHOP SUEY FROM 1932

1 3/4 cups shredded lean meat (pork, lamb or chicken)
2 tablespoons fat
1 green (bell) pepper, shredded
2 cups onion, shredded
2 cups celery, cut into pieces
2 cups meat broth or thin gravy
salt to taste
1 teaspoon cornstarch
1 tablespoon cold water
2 cups raw Jerusalem artichokes, sliced (or 1 cup of
chopped peanuts)
4 tablespoons soy sauce (more or less to taste)
Hot cooked rice (for serving)

Slightly brown shredded meat in fat. Remove meat from pan and and add green pepper and onion to pan and fry for a few minutes.

Add meat back to pan along with celery. Add meat broth or thin gravy and season with salt to taste. Simmer covered for 5-minutes.

Mix cornstarch with cold water, stir until smooth and add to pan, cook and stir until mixture in pan thickens.

Add sliced raw Jerusalem artichokes or chopped peanuts. Add soy sauce according to taste. Cook until Jerusalem artichokes are warmed though and then remove from heat.

Serve piping hot along with hot boiled rice.

Makes 5 servings.
Source: San Jose News, Friday, Oct 28, 1932