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Chop Suey is an American Dish that may have been created by Chinese cooks serving the men who built the transcontinental railway.
- 2 stalks celery
- 6 green onions (scallions)
- 2 cups sliced fresh mushrooms
- 1 lb boneless pork or chicken breast
- 1 tbsp vegetable oil
- 1 cup chicken broth
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 2 tbsp cold water
- 1 x 8 oz can drained sliced water chestnuts or bamboo shoots
- 1 x 16 oz can bean sprouts, drained and rinsed
- 3 cups cooked warm rice
- Wash the celery, green onions and mushrooms.
- Pat dry with paper towel.
- Cut the celery and green onions diagonally into ¼ inch slices.
- Slice the pork or chicken into thin strips.
- Heat the oil in a wok, add the meat and stir fry for 2-4 minutes.
- Add the celery and stir fry for 2 minutes.
- Add the green onions and the mushrooms and stir fry for 2 minutes.
- Add the chicken broth and soy sauce, bring to the boil, by covering.
- Mix cornstarch and cold water and add slowly to chop suey, stirring constantly.
- Add the water chestnuts and bean sprouts, stir till heated through serve with cooked rice.