03-17-2005, 04:44 AM
1/2 pound cubed pork
1 tablespoon vegetable oil plus oil to cook pork
1 pound celery, chopped
1/2 onion
Salt, to taste (optional)
1 cup water
1 teaspoon granulatedsugar
Dash of white pepper
1 teaspoon soy sauce
1/2 teaspoon oyster sauce
Dash of sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon water
In sauté pan cook pork in 1 tablespoon oil. When it is three-fourths done, add celery and onion and cook until tender. Add salt if desired.
Heat wok until water sizzles when sprinkled into pan. When wok is hot, carefully add vegetable oil. Add cooked pork-vegetable mixture and stir a few seconds.
Add water, cover and cook over high heat, checking every few minutes until water begins to boil.
While mixture cooks, in small dish combine sugar, pepper, soy sauce, oyster sauce and sesame oil.
When water begins to boil, gradually add cornstarch and water mixture, stirring to combine well. Reduce heat to medium and add soy sauce mixture. Heat through, then remove from heat and serve. Makes 3 to 4 servings.
NOTE: If desired, serve chop suey over hot cooked rice.
1 tablespoon vegetable oil plus oil to cook pork
1 pound celery, chopped
1/2 onion
Salt, to taste (optional)
1 cup water
1 teaspoon granulatedsugar
Dash of white pepper
1 teaspoon soy sauce
1/2 teaspoon oyster sauce
Dash of sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon water
In sauté pan cook pork in 1 tablespoon oil. When it is three-fourths done, add celery and onion and cook until tender. Add salt if desired.
Heat wok until water sizzles when sprinkled into pan. When wok is hot, carefully add vegetable oil. Add cooked pork-vegetable mixture and stir a few seconds.
Add water, cover and cook over high heat, checking every few minutes until water begins to boil.
While mixture cooks, in small dish combine sugar, pepper, soy sauce, oyster sauce and sesame oil.
When water begins to boil, gradually add cornstarch and water mixture, stirring to combine well. Reduce heat to medium and add soy sauce mixture. Heat through, then remove from heat and serve. Makes 3 to 4 servings.
NOTE: If desired, serve chop suey over hot cooked rice.