Ingredients
2 tsp oil
2 cup cold diced roast pork
2 carrots, pared, sliced thin diagon
1 kohlrabi, peeled, quartered, sliced, thin
1 onion, diced
1 chinese vegetables, mixed, c anned, drained
3 tsp soy sauce
1 water
1 salt
1 rice, cooked
Directions
# Note: Fresh vegetables may be substituted for the canned Chinese
vegetables. Use about 2 to 3 cups of a combination of thinly sliced
green or sweet red pepper, celery, mushrooms, etc. plus a cup or so
of bean sprouts. Heat oil in a large heavy skillet. Add the pork and
cook, stirring, over high heat for about 1 minute or until any bits
of fat on the pork are crisp. Add vegetables, soy sauce, and a couple
of tablespoons of water and toss to mix. Cover skillet and cook over
medium heat only until carrots and turnip are crisp-tender. This will
take less than 10 minutes if the vegetables have been cut thinly
enough. Stir in 2 tb. cornstarch mixed with about 1 cup of water to
make a sauce and cook for a minute or less, stirring gently, until
thickened. Serve with rice. Adapted from: _The Plan-Ahead Cookbook_
by Ceil Dyer. Toronto: McMillan & Co., 1969. From the files of Linda
Shogren
Servings: 4 servings
Chop Suey (Pork With Vegetables) Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Pork; Vegetable
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into the far past, at least as far into history as early Egypt, and possibly even further. However, mostly, these early cookbooks were just primitive pictorial recipes for meal preparation.
In fact, the oldest recipe discovered, according to historians are some tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Later, we have two recipe books published in the fourteenth century : one book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the curry that is familiar to us all today, but rather recipes for the types of food prepared by the cooks of the nobility of that period. For the decades that followed, the wealthy families of Europe competed to serve up the most extravagent banquests, and consequentially the best chefs and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century that formal cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, testing, and publishing recipes common in their social group. By the time we get to the 20th century, recipe books were highly popular as a result of better eduction, people having increased free time and having more money. |
We hope you enjoy this Chop Suey (Pork With Vegetables) recipe.
