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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CHOP SUEY Recipe

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This recipe for CHOP SUEY is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 lb steak
1 c. bean sprouts
1 Tbsp. shortening
1 (8 oz.) can mushroom pieces
3 c. celery, diced
1 tsp. salt
2 c. onions, diced
4 Tbsp. flour
3/4 c. water from bean sprouts
2 Tbsp. water
1 c. water from mushrooms
3 Tbsp. soy sauce
Directions:
Directions:
Cut steak into small cubes. Brown in shortening in skillet. Do not flour meat. Add celery, onions, water from sprouts, and mushrooms. Cover skillet. When steaming point is reached, reduce heat to simmer. Cook for 35 minutes, then add sprouts, mush­rooms, and salt. Make a thickening of the flour, water, and soy sauce. Add to mixture in skillet. Cook over high heat until thickened, about 5 minutes. Serve over hot rice or canned soy noodles. Serves 6 to 8.

 

 

 

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