As a side dish — Chang’s Chop Suey (Serves 8)
This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.
• 2 pounds (910 g) pork, chicken, beef, or lamb
• 1 ½ large onions
• 2 stalks celery
• 16 good-sized mushrooms
• 2 ½ cups bamboo shoots
• 2 teaspoons sugar
• 3 tablespoons soy sauce
• 1 ½ tablespoons tarragon vinegar
Method: Cut meat into thin strips with scissors. Put a half cup of sesame oil in a pan. After it is hot add the meat, stir for a minute, then add vinegar, soy, and sugar and cook for five minutes. Chop the other ingredients and place in another pan which contains half a cup of hot sesame oil. Cook until thoroughly heated and then add the meat. Cook until it boils hard. If necessary add a little boiling water and thicken slightly with cornstarch or flour, made into a paste with a little water.
This recipe is in the public domain and may be used freely.
