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Wok chop suey
Artist: _
Categories: Asian, Chinese, Ethnic, Meats, Poultry, Skillet & Wok, Stir-fry, Vegetables, Wok
Yield: 6
Rating: 0
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Ingredients:
1 cupShreded pork (see NOTE)
1 tbspSoy sauce
1/2 cupBamboo shoots, shredded
1/2 cupWater chestnuts, sliced
1 Celery, long stalk, sliced
Salt & pepper, as required
2 tbspPeanut oil
1 Onion, medium, slice thin
3 cupBean sprouts, fresh or
1/2 lbsBean sprouts, fresh
1/2 cupCanned mushrooms, sliced or
1 cupMushrooms, fresh, sliced
1 tbspCornstarch, dis 1/3 cup water
Procedures:
1Note; beef, shrimps, chicken, veal, turkey may be used in lieu of pork.
2If you are worried about overcooking the ingredients when adding more, remove them from the wok after they are cooked and put them in a 150 deg (f) oven until you wish to combine them.
3Shred pork into narrow strips, slice onion.
4Marinate both in soy sauce for min. in the meantime slice all other ingredients and arrange on platter, ready to cook.
5Assemble corn starch solution.
6Place oil in walk, turn on heat.
7As oil is heating turn wok so that oil will coat as much cooking surface as possible.
8When oil begins to smoke slightly, add marinated pork and onions.
9Stir fry about 2 min until pork is browned.
10Place wok cover over pork and cook another 2-3 min, making sure that the meat is thoroughly cooked.
11Uncover wok, add bean sprouts and celery.
12Stir and cook for 2 min. add all the rest of the ingredients--add salt and pepper for taste.
13Stir fry thoroughly.
14Cover wok and cook for another 2-3 min. uncover wok and add cornstarch solution; be sure the solution is welll mixed before adding to wok.
15Shut heat off and stir all food together.
16Serve over rice.
 
 
 
 

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