This is a tasty chop suey recipe
Add cruspy noodles and it becomes chow mein, soft noodles for lo mein
2 chicken breasts, or pork chops
1 yellow onion, peeled and slicef into strips
1 tbs. High-temp cooking oil
2 tbs. Dark sesame oil
8 oz. Sliced button mushrooms
2 tbs. real soy sauce
2 tbs rice whine vinager
1 cup fresh, washed bean sprouts.
2 carrots, bias sliced
1 stalk celery, bias sliced
1 can sliced water chestnuts (optioal)
2 cloves garlic, minced
1/4 tsp. 5-spice powder
2 tsp. sugar
2 tbs. corn starch
Cut the meat into strips.
Heat cooking oil in large wok, or heavy skillet. Add carrot, celery, onion, garlic, and mushrooms. Stir-fry over high heat unti veggies are slightly cooked, but still crunchy. Add the meat and cook unti the meat is just done. Add the soy sauce, sugar, 5-spice powder, and vinegar.
Mix the corn starch with 3 tbs. cold water to make a slurry. Pour the slurry into the wok and stir to coat all. The resultant sauce should bee the consistancy of gravy.
Add the sesame oil. Taste and adjust seasonings.
Add the bean sprouts, stir to combine, cover and cook over medium heat for 5 minutes. Searve with jasmine rice.
Seeeeya, Chief Longwind Of the North