Beef Chop Suey

Beef Chop Suey

1 lb. beef
2 small bunches bok choy, can substitute
broccoli, if desired
1/2 c. bamboo shoots, rinsed
1/2 lb. fresh mushrooms, washed, and patted dry
with a paper towel
1/2 c. water chestnuts, fresh, if possible
1 lg. green pepper
2 stalks celery
1 onion
1/2 lb. snow peas, optional

Seasoning for beef:
1 tsp. soy sauce
1-2 tsp. oyster sauce
1 tsp. salt, to taste
under 1 tsp. cornstarch, corn flour

Sauce
4 T. water
1 tsp. oyster sauce
3/4-1 tsp. cornstarch, corn flour
oil, for stir-frying

Cut the beef into thin strips. Add seasonings to beef,
adding the cornstarch last. Marinate the beef for
10-15 mins. While beef is marinating, prepare
vegetables, and sauce.

For Sauce:
Mix the sauce ingredients, and set aside.

For vegetables:
Cut bamboo shoots into thin strips. Slice the
mushrooms and water chestnuts. Cut the green
pepper in half, remove the seeds, and slice
diagonally. For the bok choy, separate each stalk
and leaves. Cut the stalk diagonally, and cut the
leaves across. Cut the celery diagonally. Cut
the onion in half, peel, and slice thinly. Place
the vegetables on a lg. tray, being careful to
keep each group separate (include the bok choy stalks
and leaves), and set aside.

Heat wok and add oil. When oil is ready, add the pork.
Stir-fry pork until redness is gone. Remove, and set aside.

Reheat wok and add more oil. When oil is ready, stir-
fry each of the vegetables. The order doesn't matter,
but you can stir-fry the onions and celery together,
(if desired you can cook these with the pork), and the
green pepper and snow peas together. When cooking
the bok choy, add the stalk first. Add salt to taste,
while stir-frying each group of vegetables. Add water,
and cover wok while cooking bok choy, as it doesn't
contain much moisture.

Reheat wok, and add oil. Give the sauce a quick re-stir.
Add and combine all the cooked ingredients in the
wok. Make a "well" in the center, and gradually add the
sauce, stirring to thicken. Once it has boiled, remove
the chop suey from the stove. Serve hot.

Makes 4-6 servings