Soybean chop suey
1 green pepper, shredded
1½ cups shredded onion
1½ tablespoons cooking fat or oil
¾ cup diced celery
1½ cups cooked dry soybeans
1½ cups meat broth
½ teaspoon salt
2 teaspoons cornstarch
2 tablespoons water
1 cup quartered radishes or sliced carrots
Soy sauce
Cook green pepper and onion in the fat or oil in a fry pan 3 or 4 minutes, turning them often.
Add celery, soybeans, broth, and salt. (Canned bouillon or bouillon cubes and water may be used in place of broth.)
Cover and simmer 5 to 8 minutes.
Blend cornstarch with water, stir into the mixture, and cook until thickened. Add radishes or carrots and soy sauce to taste.
Menu Suggestion
Serve with hot flaky rice, pineapple and cottage cheese salad, with ice cream for dessert.
Another Soybean Recipe
Soybean Souffle.—To 2 cups cooked dry soybeans, ground or sieved, add 2 beaten egg yolks. Season with chopped onion, parsley, salt, and pepper. Fold in stiffly beaten whites of eggs. Pour into a greased baking dish and bake at 350°F. (moderate oven) about 30 minutes or until set.