Chinese cook book

by Vernon Galster

CHICKEN CHOP SUEY

For Two Portions

1 POUND COOKED CHICKEN (Sliced thin, cut small.)

1 CUP CELERY (Sliced thin crosswise. Remove leaves.)

1 CUP CHINESE MUSHROOMS (Soak in water until soft. Remove stems.)

7 CHINESE WATER CHESTNUTS (Pare and slice thin.)

1 CUPFUL BAMBOO SHOOT (Cut thin and small.)

1 TABLESPOONFUL CHINESE SALTY SAUCE.

1 TABLESPOONFUL CHINESE SWEET SAUCE.

3 DROPS SESAMUN OIL.