Skillet Chop Suey / Pannestekt Chop Suey

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

Skillet Chop Suey / Pannestekt 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.

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Chop Suey

A recipe from “God Mat Fra Hele Verden” (Delicious Food From The Whole World) published by Schibsted in 1971

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Chinese food is not, as many believe, strong and spicy. It is mild, tasty and light. Typically Chinese dishes can be otherwise characterized in that all the ingredients are small and finely cut and mixed with a sense of what goes well together what flavour and colour are concerned. Incidentally texture also plays a big role, there is always something to “chew” on Chinese food. The vegetables are never too much cooked and thick sauces does not exist. Sauces are thickened lightly with potato starch to provide a smooth and light sauce. The Chinese always use oil for frying, preferably peanut oil or sesame oil. Chinese or Japanese soy, which is black and salt, are an indispensable seasoning, as is ginger. Chinese food should never be left to simmer long, but be cooked quickly and served fresh.

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A recipe from an ad for A&P published in 1947
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