• 8/29 Nat Chop Suey Day 2

    From Dave Drum@1:18/200 to All on Sat Aug 27 21:11:02 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Beef Chop Suey
    Categories: Beef, Vegetables, Sauces, Wine
    Yield: 1 Servings

    1 lb Beef sirloin tip
    1 tb Dry sherry
    2 tb Soy sauce
    1 tb Cornstarch
    4 tb Water
    2 tb Oil
    1/4 c Onion; in 2" x 1/2" x 1/4"
    - sticks
    1/4 c Celery; in 2" x 1/2" x 1/4"
    - sticks
    1/4 c Carrot; in 2" x 1/2" x 1/4"
    - sticks
    1/2 c Fresh mushrooms; cleaned,
    - sliced
    1 ts Sugar
    1/2 ts Salt
    1/4 ts MSG
    1/2 c Bean sprouts; washed,
    - drained
    1 lg Tomato; in 6 to 8 wedges

    In a bowl or plastic bag, marinate the whole piece of steaks
    in the dry sherry and 1 tablespoon of the soy sauce for 10
    minutes. Broil until the meat is medium rare. Slice the
    steak into 2" x 1/2" x 1/4" strips.

    In a small bowl or measuring cup, dissolve the cornstarch in
    2 tablespoons of the water.

    In a frying pan over high heat, heat the oil. Add the onion,
    celery, carrots, and mushrooms. Stir until the oil coats all
    of the vegetables, about 2 minutes.

    Still over high heat, add the remaining tablespoon of soy
    sauce, the sugar, salt, and monosodium glutamate. Mix again.
    Add the remaining 2 tablespoons of water, turn the heat to
    medium and cook for 2 minutes.

    Mix in the bean sprouts and the steak slices. Stir.
    Gradually add the cornstarch solution. Stir until it
    thickens. Add the tomato wedges and mix well. Cook for 1
    more minute. Remove and serve.

    NOTES: This is a basic chop suey dish. If the steak is
    omitted it becomes an excellent vegetable chop suey. This
    dish can be varied by using cooked shrimp, veal, ham,
    turkey, or chicken in the place of the beef.

    Fresh bean sprouts are preferred, but if they are not
    available, canned sprouts may be used. Open the can the day
    before, or at least several hours before using. Drain off
    the liquid, rinse the sprouts under running cold water for a
    few minutes, and then soak them in cold water. This will
    restore the "crunchiness" to a certain extent and make the
    beans taste much sweeter.

    If fresh mushrooms are not available, canned sliced
    mushrooms may be used. Substitute the liquid of the canned
    mushrooms for the second 2 tablespoons of water called for.
    It will taste better.

    Recipe: "The Pleasures Of Chinese Cooking" by Grace Zia Chu.
    Published by Simon and Schuster, 1962

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