"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Chop Suey, by Judy E. Bigford, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
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Judy E. Bigford Added: Thursday, November 22, 2007
Vegetable oil 1/2 lb. lean pork-cubed 1/2 lb. lean beef or veal cubed 1 cup celery onion to taste salt pepper 1 cup bean sprouts 1 small can of mushrooms 1 tablespoon of soy sauce
Brown meat. Drain. Cut up celery and onions and add to browning meat. Season with salt and pepper. Add bean sprouts, mushrooms, and soy sauce. Cook awhile. Add a little water. When done add a thickening of flour and water. Serve over rice.
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