Skillet Chop Suey

A Chinese recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co. in 1958

Skillet Chop Suey

Lamb, veal, or chicken may be used instead of pork. With chicken, use chicken bouillon cube and garnish with 1/2 cup blanched slivered and toasted almonds.

1 pound lean pork, cut in thin strips
2 tablespoons Wesson Oil
1/2 cup sliced onions
1 cup celery, cut in thin strips
1/2 cup green pepper, cut in thin strips
1 tablespoon cornstarch
1 1/4 cups water
1 bouillon cube
1 can (16 ounces) bean sprouts, drained
1 can (5 ounces) water chestnuts, drained, sliced
1/2 teaspoon salt
2 tablespoons soy sauce


Cook pork in hot Wesson Oil until brown, stirring occasionally. Add onions, celery and green pepper; cook 8 minutes. Combine cornstarch with a little water, then stir in remaining water and bouillon cube. Add to vegetable mixture; cook just until thick. Add bean sprouts, water chestnuts, salt and soy sauce; heat. Vegetables should be crisp, not overdone. Serve with hot rice.

4 servings.