Chop Suey
By: Anonymous
Published: Monday, November 30, 2009 - 1:15pm

Ingredients




3 ounces lean pork
5 cups oil
5 ounces bean sprout
2 ounces rice noodles or vermicelli
2 tablespoons soy sauce
2 teaspoons salt
1 teaspoon sugar
1 teaspoon sesame oil
1/4 teaspoon black pepper
1/2 pork kidney
1 soaked squid optional
1/2 cup sm. shrimp
3 ounces barbecued pork or ham
1 bamboo shoot, cooked
1 carrot, cooked
1 green pepper
2 ounces spring onion leeks

Preparation

1 Cut all ingredients into string shape except shrimp. Heat oil very hot, fry the rice noodles until puffed and golden (only about 3 seconds each side). Remove to platter and crush finely. 2 Use the same oil to fry pork, kidney, squid and shrimp about 1/2 minute, remove from pan and drain oil. Heat 5 tablespoons oil in frying pan, stir fry barbecued pork, bamboo shoot, green pepper, and beat sprout about 1/2 minute. Add the fried ingredients (pork, kidney, squid and shrimp) and spring onion; mix well. Add the seasoning sauce; stir fry thoroughly, pour over fried rice noodles. Serve hot. 3 NOTE: Many of the ingredients are optional. Add what you wish. Beat sprouts and spring onion should not be fried too long. Keep them crispy. 4 The correct name, in China, for this recipe is LEE GONE CHOP SUEY and is a Cantonese dish. It was first served to General Lee Hon Chung when he was in Japan about 74 years ago. It was too late in the evening to be served a regular meal. The chef combined all his leftovers in a stir-fry concoction. This new taste pleased the General so much it was named after him and became a favorite of his.