Chinese Chop Suey

Serves 6
This recipe appeared on the Carolina® Rice packaging in 1940 and 1969.

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Ingredients

2 cups Blue Ribbon® White Rice
1 1/2 lbs lean pork, cut in strips
3 Tbsps olive oil
1 cup fresh or canned mushrooms
1 cup onion, sliced
1 1/2 cups celery, sliced
1 1/2 cups water
6 Tbsps soy sauce
1 can bean sprouts, drained
4 Tbsps cornstarch
1/4 cup water
1/4 cup toasted sliced almonds

Cooking Directions

Prepare rice according to package directions. In a heavy skillet, melt the shortening and sauté pork until brown; add mushrooms and brown slightly. Add onions, celery, water or broth. Cover and cook until vegetables are just tender (not soft and mushy). Add soy sauce and drained bean sprouts. Thicken with cornstarch mixed to a paste with water. Cook over low heat for 10-minutes. Serve over hot, cooked rice. Serve with additional soy sauce, and top with almond slices, if desired.