Title: WOK CHOP SUEY
Categories: Chinese, Meats, Poultry, Vegetables, Stir fry
Yield: 6 servings

1 c Shreded pork (see NOTE)
1 tb Soy sauce
1/2 c Bamboo shoots, shredded
1/2 c Water chestnuts,sliced
1 Celery, long stalk,sliced
Salt pepper, as required
2 tb Peanut oil
1 Onion,medium,slice thin
3 c Bean sprouts,fresh or
1/2 lb Bean sprouts, fresh
1/2 c Canned mushrooms,sliced or
1 c Mushrooms, fresh, sliced
1 tb Cornstarch,dis 1/3 cup water

NOTE; beef, shrimps, chicken, veal, turkey may be used
in lieu of pork.

If you are worried about overcooking the ingredients
when adding more, remove them from the wok after they
are cooked and put them in a 150 deg (F) oven until
you wish to combine them.

Shred pork into narrow strips, slice onion. Marinate
both in soy sauce for min. In the meantime slice all
other ingredients and arrange on platter, ready to
cook. Assemble corn starch solution.

Place oil in walk, turn on heat. As oil is heating
turn wok so that oil will coat as much cooking surface
as possible. When oil begins to smoke slightly, add
marinated pork and onions. Stir fry about 2 min until
pork is browned. Place wok cover over pork and cook
another 2-3 min, making sure that the meat is
thoroughly cooked. Uncover wok, add bean sprouts and
celery. Stir and cook for 2 min. Add all the rest of
the ingredients–add salt and pepper for taste. Stir
fry thoroughly. Cover wok and cook for another 2-3
min. Uncover wok and add cornstarch solution; be sure
the solution is welll mixed before adding to wok.
Shut heat off and stir all food together. Serve over
rice.

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