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San Francisco Canton Chop Suey




Source of Recipe


the web


Recipe Introduction


It may seem curious that Canton chop suey is not really a Cantonese creation. The dish originated in San Francisco with a Chinese chef, who created it for a banquet in honor of Li Hung Chang, the first Chinese viceroy to visit San Francisco. In Cantonese, the words mean "odds and ends." For the home cook, chop suey is an easy and tasty way to use leftover chicken (pork may also be used). This recipe can be varied and always makes a most appetizing meal.



List of Ingredients




2 cups cooked chicken (or pork)
4 whole green onions
1/2 cup celery
1 green pepper, diced
1 cup fresh sliced mushrooms
1 cup bean sprouts
3 tsp peanut or other cooking oil
1 tsp. cornstarch
2 tsp soy sauce
1 cup chicken broth



Recipe



Cut the meat in julienne strips about 1/4 inch wide and 2 inches long. Slice the onions and celery diagonally.

Heat the oil in a wok or large frying pan. Add the meat, onions, celery, peppers, and mushrooms. Stir fry for 5 minutes, then add the bean sprouts. In a bowl, mix the cornstarch and soy sauce with the chicken broth. Add to pan mixture. Stir until the liquid is slightly thickened. Serve with hot rice.


Yield
This will feed 4