Chop Suey

By Cookie67

Chinese viceroy Li Hung Chang, visiting San Francisco's Palace Hotel in 1890's, requested vegetables with a bit of meat "job suey" or in "in fine pieces," and chef Joseph Herder obiliged.

Ingredients

• 1 lb pork tenderloin, cut in half lenghtwise, into 1/2-inch thick strips
• 2 minced garlic cloves
• 1 tbsp oyster sauce
• 1/2 tsp cornstarch
• 2 celery ribs,diced
• 6 oz snow peas,sliced 1/4 inch
• 1/2 lb bok choy, leaves and ribs separate
• 1/4 lb mushrooms,sliced
• 1 onion, diced
• 1 green bell pepper, sliced into 1/4 inch pieces
• 1/4 lb mung bean sprouts
• 1 5-oz can each sliced water chestnuts and bamboo shoots
• 1 tsp vegetable oil
• 1 tbsp water
• 1/4 cup chicken broth

Details

Servings 6

Preparation

Step 1

Mix together the garlic cloves, 1/2 tsp soy sauce, 1 tsp salt, 1/2 tsp cornstarch in a bowl. Stir in pork and marinate for 15 minutes.

Keep vegetables separate. Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 tsp vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts) adding 1 tsp oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tbsp water after 1 minute. Transfer each vegetable as cooked to bowl with celery.

Stir together 1/4 cup chicken broth, 1 tsp oyster sauce, and 1 tsp cornstarch. Reheat wok over high heat until bead of water evaporates immediately. Drizzle 1 tbsp vegetable oil around sides of work, then stir-fry pork until just cooked through, about 2 minutes.

Return all vegetables to wok and toss. Make a well in center, then stir borth mixture and add to well. Bring sauce to boil, undisturbed, then stir to combine port and vegetable. Serve with rice.