Li Hung's Chop Suey

Ingredients

• 5 ounces pork loin, sliced into thin pieces
• 7 ounces fresh shrimp, peeled and deveined
• 3 1/2 tablespoons cornstarch
• oil (for deep frying)
• 3 small green bell peppers, seeded and chopped
• 3 tomatoes, julienned
• 5 dried mushrooms
• 2 green onions, cut into 1-inch pieces
• 4 ounces peas, blanched for two minutes in boiling water (either fresh or frozen)
• 2 tablespoons oil

• 1 (4 1/2 ounce) can bamboo shoots, drained
• 3 ounces barbecued pork
• 1 cup chicken broth (either your own or canned)
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 1 teaspoon salt
• 1 teaspoon sesame oil

Directions

1. 1

   Soak mushrooms in warm water until soft; remove stems and quarter caps.

2. 2

   Preheat oil for frying.

3. 3

   Mix two tablespoons cornstarch with a little water; dip pork and shrimp in mixture.

4. 4

   Fry in oil, but do not brown; drain and set aside.

5. 5

   Heat 2 tablespoons oil in wok or large skillet; saute bamboo shoots, peppers, tomatoes, mushrooms and onions for 3 minutes over high heat.

6. 6

   Add barbecued pork, fried pork and shrimp.

7. 7

   Stir in chicken broth, sugar, soy sauce, sake and salt; cover and cook over high heat for two minutes.

8. 8

   Mix remaining 1 1/2 tablespoons cornstarch in a little water; stir into chop suey.

9. 9

   Cook until mixture thickens.

10. 10

    Drop sesame oil on top; scatter peas over the surface and serve at once.