"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chop Suey Recipe

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This recipe for Chop Suey, by , is from Now You're Cooking!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, July 2, 2005


1 lb lean pork, beef or boneless chicken strips
2 T oil
1/2 C sliced onion
1/2 C green bell pepper - small chunks
1 C celery - cut in strips
1 can sliced water chestnuts - drained
2 T soy sauce
1 T cornstarch dissolved in a little water
1 can of bean sprouts
1/2 tsp salt
1/2 C toasted almonds
1 C crispy noodles

Brown meat in oil. Add onion, green peppers and celery. Cook about 3 minutes. Add cornstarch mixed with water and stir until thickened. Add bean sprouts, water chestnuts, salt and soy sauce. Cook and stir for about 3 minutes. Place on a serving platter and top with almonds. Then sprinkle crispy noodles on top of almonds. Serve with rice.




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