Ingredients
3 tbsp cooking oil
1 1/2 lb lean pork, cubed
1/2 lb mushrooms, sliced
1 cup onions, sliced
2 cup celery, sliced
1 tsp salt
1/8 tsp pepper
1 tsp ginger
1 3/4 cup hot water, bouillon
1 or meat stock
3 tbsp soy sauce
1 cup bean sprouts
3 tbsp corn starch
Directions
Heat cooking oil and add meat and mushrooms. Brown evenly. Add
onions, celery, seasonings and water. Bring to boil, then simmer,
cover, and cook for about 30 minutes until meat is tender. Add soy
sauce, well drained bean sprouts and more seasoning. Bring to a
boil. Thicken with corn starch which has been stirred into a smooth
paste with one-half cup of water. Cook until thickened; then simmer
for 10 more minutes. Serve on hot cooked rice and add canned chow
mein noodles.
Servings: 1 servings
Chop Suey Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese
The History of Recipes
We are able to follow the history of written recipes back into antiquity, certainly as far back into history as early Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these ancient cookbooks were just very simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to food historians is a series of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a collection of documents detailing recipes enjoyed by the Romans. He recounts how the meals were split into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Aspicius informs us how the Roman cooks used a good variety of spices and herbs, including many that are still in use today such as bay, mint and dill. Later, in the fifteenth century, the Crusaders brought back a variety of foods and herbs from the holy land, including spices like rosemary and coriander. The introduction of these new herbs and spices caused an eruption in manuscripts on cooking, some of which are kept safe in private libraries. During the following few hundred years, the powerful families of Europe competed to serve up the most extravagent meals, and consequentially the best chefs and their recipe collections could command a high salary. Even so, it wasn`t until the 19th century that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, testing, and recording the recipes that were being prepared for the better households. The arrival of television brought us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Chop Suey recipe.
