Make the Chop Suey while the noodles are boiling as follows: Fry the pork until half done, using a teaspoonful of lard or meat fryings. Then add the celery, mushrooms, water chestnuts, bamboo shoot, salty sauce, ½ cupful stock and stew on a high flame (use tight fitting lid) for about ten minutes. Then stir in the sesamun oil and cornstarch. Cover the noodles with a layer of this Chop Suey and garnish it with the shredded green onion stem.
WAR MEIN
With Chicken
Make same as above but use chicken meat (cooked) instead of the pork.
WAR MEIN
With White Mushrooms
Make the same as War Mein but use about a half canful of the French mushrooms instead of the Chinese.
CHOW MEIN
(Fried Noodles Covered with Chop Suey)
For Two Portions