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Chicago cookbook, 1930s?
Page 42
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Chop Suey 3/4 # tenderloin tips peanut oil. 1 table spoon Soy sauce 2 green onions, chopped 3/4 cup diced celery 1 1/2 " water hot, 2 Bouillon cubes 1 can chop suey vegetables 1/2 cup cold water 3 table spoon cornstarch 1 " " molasses 1 " " soy sauce 3 cups cooked mild rice. Cut meat into small slices about 1/8 inch think Brown in hot oil Add 1 tablespoon soy sauce, the vegetables, and water in which boillion cubes were dissolved. Cook 5 to 8 minutes make a paste of cold water and corn starch. Add it to mixture of molasses and soy sauce. Continue cooking until slightly thickened about 5 minutes Serve over hot cooked rice
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Chop Suey 3/4 # tenderloin tips peanut oil. 1 table spoon Soy sauce 2 green onions, chopped 3/4 cup diced celery 1 1/2 " water hot, 2 Bouillon cubes 1 can chop suey vegetables 1/2 cup cold water 3 table spoon cornstarch 1 " " molasses 1 " " soy sauce 3 cups cooked mild rice. Cut meat into small slices about 1/8 inch think Brown in hot oil Add 1 tablespoon soy sauce, the vegetables, and water in which boillion cubes were dissolved. Cook 5 to 8 minutes make a paste of cold water and corn starch. Add it to mixture of molasses and soy sauce. Continue cooking until slightly thickened about 5 minutes Serve over hot cooked rice
Szathmary Culinary Manuscripts and Cookbooks
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