Pork Chop Sui
1 lb. pork, sliced thin
1 med. carrot
3 stalks celery
1/2 lb. string beans or Chinese peas
3/4 cup soaked ear fungus
3 stalks green onion
3 tbsp. peanut or salad oil
1 tbsp. cornstarch
1 tbsp. shoyu
1 tsp. sugar
salt and water
Slice pork into thin 2 Inch strips. Cut vegetables into thin slices. Mix cornstarch, sugar, and shoyu with pork. Add oil and salt to heated fry pan. Add vegetables one at a time in the order of the length of cooking necessary. Stir constantly until all vegetables are partially cooked. Remove vegetables from fire. To the fry pan, again add oil and salt. Fry pork for 25 minutes, add cooked vegetables. Make a smooth paste by combining 1 tbsp. flour, 1 tsp. sugar, 1 tbsp., shoyu and 2/3 cup water· Add this to the vegetable-pork mixture and thicken. One cup canned bamboo shoots may be added. Chop siu is not a typical Chinese dish but the name means a mixture of meat and vegetables so that the combination of meat and vegetables may be varied to suit the taste.
