Chop Suey

• ¾ to 1 lb. pork or chicken (sliced)
• 2 carrots (medium size)
• 2 or 3 stalks of celery
• 1 lb. string beans or Chinese peas
• 1 lb. broccoli
• ½ tsp. ajinomoto
• 3 stalks green onion
• ½ cup mushrooms
• ½ cup bamboo shoot
• 1 clove garlic
• 2 tbsp. oil

Sauce:

• 2 tbsp. shoyu
• 1 tbsp. crushed ginger
• 1 tbsp. liquor
• ½ tsp. sugar

Gravy:

• 1 tbsp. corn starch
• 1 cup meat stock
• 1 tbsp. shoyu
• ½ tsp. sugar
• 1 tsp. salt.

Marinate pork in sauce.

Stir-fry in 1 tsp. oil–separately and simmer in 2 tbsp. water with a pinch of salt until tender, then dish into bowl the following: 1. carrots, 2. beans or peas, 3. broccoli, 4. celery–no water.

Stir-fry 1 clove of garlic with marinated pork in 2 tbsp. oil until well done. Add mushrooms, bamboo shoots, gravy and mix well and bring to a boil or until gravy is cooked. Add ajinomoto.

Combine vegetables with meat and gravy and mix well. Garnish with green onions.

Note: Allow double recipe of gravy if served with noodles – chow mein.