| China; Chop Suey | Foreign Cookery |
|
1 tin bean sprouts
1 cup diced celery 1/4 cup diced onions 1 tsp. soya sauce 1 tin mushroom pieces,drained 2 1/2 tbsp. salad oil |
1 tsp. sugar
1 tsp.+ cornstarch 1/2 tsp. salt 2 1/2 tbsp. bean sprout stock 1 tbsp. chopped pimiento |
Drain bean sprouts. Save stock for later use. In a separate bowl mix 2 1/2 tbsp. bean stock, cornstarch,sugar, soya sauce, salt.
Heat salad oil in a 10" skillet until very hot. Add celery and onion and stir---cooking until tender( about 1 min.); add mushrooms, stir about 15 seconds. Add drained bean sprouts and stir quickly
( about 40 seconds). Add mixture of stock-cornstarch and stir quickly for about 20 seconds. Remove skillet from heat and serve immediately.(DO NOT OVERCOOK). Serves 5 easily.
If additional gravy is needed more may be made by using more bean sprout liquid combined with cornstarch.