Chop Suey
(We include Chop Suey as a novelty and not because we especially like it.)
- 1 lb. water chestnuts cut thin
2 lb. bean sprouts
1 cup celery cut in small pieces
½ cup chopped onion
6 mushrooms chopped
1 chicken cut in pieces for serving
1 teaspoon gee yow
Put two tablespoons peanut oil in a frying pan, add the chestnuts, celery, onion, mushrooms and chicken; cook until tender,—when about half done add bean sprouts and cook all until tender.
Mix two tablespoons oil and two tablespoons flour, add one cup liquid, stock or water, season with salt and pepper and the gee yow, a Chinese Sauce which can be purchased from any Chinese dealer together with the water chestnuts and bean sprouts.
Arrange chicken and vegetables in the center of platter; pour the sauce over these and serve.
VEGETABLE ENTRÉES
Artichokes with Hollandaise Sauce
Artichokes may be procured both canned and fresh.
If canned, drain, wash in cold water, drain again, then let them stand in [French Dressing] for one half hour. Drain, dip in crumbs, egg and crumbs, and fry in deep fat, or dip in [Fritter Batter] and sauté in pork fat or butter. Serve with [Hollandaise Sauce].