1914 - Chinese-Japanese Cook Book

Chinese - Chop Suey Plain

DDV CULINARY

One and one half pounds of pork;
one and one half pounds of veal;
two onions;
one dozen water chestnuts;
one half can of bamboo shoots;
two pounds of bean sprouts;
three tablespoonfuls of syou;
one half tablespoonful of salt.

Cut half a pound of pork in small pieces, and fry for three minutes.
Cut up the veal and add it, frying for five minutes.
Chop up two onions and half a bunch of celery into small pieces,
slice thin a dozen water chestnuts and half a can of bamboo shoots,
and turn into the pan with three tablespoonfuls of syou
and half a tablespoonful of salt.
Cook for ten minutes.
Add the bean sprouts, and cook all together for five minutes.
Serve with rice.