Recipe: That Chop Suey Dish (using chicken or pork)

THAT CHOP SUEY DISH

2 cups boneless, skinless chicken, cut in cubes
2 cups boneless pork, cut in cubes
1/4 cup peanut oil
1/2 cup chicken broth
1 cup julienned peeled celery
1 teaspoon soy sauce
1/2 teaspoon sugar
salt (to taste)
1 teaspoon cornstarch
1/2 cup water (or chicken broth)
1 1/2 cups canned water chestnuts, sliced thin
1 1/2 cups bamboo shoots, julienned
ground black pepper (to taste)
Chinese noodles OR cooked rice (for serving)
sliced almonds (for serving)

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).

Add 1/2 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.

Mix 1 teaspoon cornstarch with 1/2 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 seasoning.

Serve over Chinese crispy noodles or over hot steamed rice. Add the almonds at serving time if you are using them.

Makes 6 servings
Source: Jo Anne Merrill