Chop Suey 2

epicurious.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

2 garlic cloves, minced

1 tablespoon plus 1 teaspoon oyster sauce

½ tablespoon soy sauce

1 teaspoon salt

1 ½ teaspoon cornstarch

1 pound pork tenderloin, cut crosswise into ⅛-inch-thick strips

2 celery ribs diagonally cut into ¼-inch-thick slices

6 oz snow peas diagonally cut into ¼-inch-thick slices

½ lb bok choy, cut into ¼-inch-thick slices (leaves and ribs separately)

¼ lb mushrooms cut into ¼-inch-thick slices

1 onion, halved lengthwise and into ¼-inch-thick strips

1 green bell pepper cut into ¼-inch-thick strips, then halved crosswise

¼ lb mung bean sprouts, rinsed and drained

1 (5-oz) can sliced water chestnuts

1 (5-oz) can sliced bamboo shoots

¼ cup chicken broth

Vegetable oil

Water

Salt and pepper to taste

N/A pepper

Directions at epicurious.com

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