3 DROPS SESAMUN OIL.
1 TEASPOONFUL CORNSTARCH (Dissolved in a little water.)
Cook in an iron kettle on a very high flame.
Fry the pork until half done, using about a tablespoonful of lard, meat fryings or peanut oil. Add the onions and fry a few minutes longer; then add the celery, mushrooms, Chinese water chestnuts and salty sauce together.
Cover with tight fitting lid and allow to cook in its own juices for about 8 to 10 minutes. Stir occasionally, adding water or soup stock (hot) if necessary to prevent burning.
Then turn flame low and stir in thoroughly the Chinese sweet sauce, sesamun oil and corn starch, and it is ready to serve. Serve on oblong chop suey dish, and with it serve rice (cooked Chinese style) and Chinese tea.
RICE (Cooked Chinese Style)
Wash a half pound of good quality head rice (Jap style rice will not cook properly in this manner) and cover with water. The depth of the water above the rice should be exactly the same depth as the rice.
Boil fast, stir frequently until all of the water is absorbed by the rice, then cover with tight fitting lid and set on low flame (with asbestos pad between) for 30 minutes, and leave without stirring.
NOTE—Careful attention should be directed to the size of the flame which is used during the 30 minutes. Understand that you are to have as much heat as the rice will stand, without stirring, at the same time without burning it.