Chop Suey

Name: Chop Suey (Li kung cha sui)
Cuisine: Chinese
Ingredients: 2 oz. rice vermicelli; 2 tablespoon soy sauce (seasoning sauce); 2 tablespoon soy sauce (seasoning sauce); 2 teaspoon salt; 1 teaspoon sugar; 1 teaspoon sesame oil; ¼ teaspoon black pepper; 5 cups oil; ½ pork kidney; 1 soaked squid (optional); 3 oz. lean pork; 2 oz. blanched garlic chives; 5 oz. bean sprouts; 1 carrot (cooked); 1 green pepper; 3 oz. barbecued pork or ham; 1 bamboo shoot (cooked); ½ cup small shrimp; 3 oz. barbecued pork or ham

Li kung cha sui

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

3 oz. lean pork
½ pork kidney
1 soaked squid (optional)

Asia
Taiwan
Kwangtung
Fukien
Main course

Method

Cut all of ingredients into string shape except shrimp.
Heat oil very hot, fry the rice noodles until puffed and golden (only 3 seconds each side). Remove to platter and crush finely.
Use the same oil to fry pork, kidney, squid and shrimp about ½ minute, remove from pan and drain oil.
Heat 5 tablespoons oil in frying pan, stir-fry barbecued