Chop Suey

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This semi-complicated Chinese dish is just like you'd order in a restaurant.

Ingredients

1 bunch Chinese cabbage
1 10 oz. can bean sprouts
6 scallions
3 large celery stalks
3 Tbs. vegetable oil
1 1/2 C. cooked chicken (or turkey, veal, beef or ham cut in strips)
1 tsp. salt
Few gratings freshly ground black pepper
1 C. green peas, fresh or frozen, or 1/2 pkg. frozen Chinese peapods
2 1/2 Tbs. soy sauce
1 Tbs. corn starch
1 Tbs. sugar
1/2 C. clear chicken broth
Cooked rice or Chinese noodles

Directions

Chop cabbage coarsely. Drain bean sprouts and rinse well under running water; dry with paper towel. Chop scallions coarsely. Cut celery in 1/4 inch slices diagonally. Sauté scallions and celery in vegetable oil in a Chinese wok or heavy skillet about 2 minutes. Add chicken (or other meat), salt and pepper. Stir-fry over medium heat, adding chopped vegetables and peas, one at a time. Set aside. In a small bowl, mix soy sauce with corn starch, sugar and 2 Tbs. chicken broth. Blend well. Pour into a saucepan and slowly add remaining chicken broth. Bring to a quick boil. Cook a few minutes, stirring constantly.

Serve at once over hot cooked rice or Chinese noodles.

From: Angelique