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Classic
Cook Books
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page 44
fat) into small pieces, and fry to a nice golden brown. Chop into small pieces
half a bunch of celery, and wash and soak half a pound of Chinese dried
mushrooms, discarding the stalks. Chop up one onion, and a very small piece of
garlic, chopped very fine. Season with three tablespoonfuls of syou. Salt, and
add a dash of cayenne. Fry for ten minutes, then add half a can of bamboo shoots
and fry for five minutes longer. Lastly, add one and one half pounds of bean
sprouts, and cook all together for ten minutes. Serve with rice.
GAI YUK CHEE YUK (Chicken and Pork Chop Suey)
One half pound of breast of chicken; one half pound of lean pork; three
tablespoonfuls of sweet lard; one half pound of mushrooms; one half bunch of
celery; one dozen lotus seeds; one half can of bamboo shoots; two pounds of bean
sprouts; one and one half teaspoonfuls of syou; one half teaspoonful of salt;
dash of cayenne pepper.
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