|
Chop
Suey
You
will need:
6 quart dutch oven
with cover; or 5 quart oil core casserole with cover
1 Lb diced beef, as for stew
1/2 pound each diced pork and veal (or chicken)
2/3 cup soy sauce
2 cups plus 1/2 cup water
4 stalks celery, chopped
1 large onion, cut into large pieces
4T cornstarch
1 can sliced water chestnuts
1 can bamboo shoots
8 oz mushrooms
1 cup fresh bean sprouts
Cooked rice, noodles, or chow mein noodles
- Preheat the dutch oven or casserole
until ready to brown meat. (See tips page
for more details on cooking meats.) Working in batches,
brown the meat dices
on all sides until all meat is browned.
- Add the soy sauce and 2 cups water
to the pan with all meat. Cover, let simmer 2 minutes.
- Add celery and onion, simmer 1 1/2
hours.
- Mix remaining 1/2 cup water with
cornstarch in a gravy mixer or tumbler. Increase
heat, add the water mixture and stir while sauce thickens.
- Add water chestnuts, bamboo shoots,
mushrooms, and bean sprouts and heat
through. Serve over desired starch.
|
