Recipe - That Chop Suey Dish

2 cup Chicken cubed
2 cup Pork cubed
One fourth cup Peanut oil
One half cup Chicken broth
1 cup Celery peeled, julienned
1 teaspoon Soy sauce
One half teaspoon Sugar
1 teaspoon Cornstarch
One half cup Water or broth
1 One half cup Waterchestnuts, canned
Sliced thin
1 One half cup Bamboo shoots julienned
Almonds cut or sliced up
Chinese noodles OR
Cooked rice

* Use cooked, cubed chicken and pork.

1. 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).
2. Add One half 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. 3. Mix 1 teaspoon cornstarch with One half 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.

Recipe By : Jo Anne Merrill

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 0800

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip