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Fruit and Vegetable Chop Suey

Vegetables, also Vegetarian Foods

Fruit and Vegetable Chop Suey
This recipe is as printed in, and taken from Richmond’s: The Art of Chinese Cookery: 4 tablespoons cooking oil
1/2 teaspoon black pepper
2 tablespoons heavy soy sauce
1 tablespoon light soy sauce
2 large onions, diced
1/2 pint stock
1/2 lb. chopped mushrooms
2 ounces dried fruit
1 teaspoon Ve-Tsin (this is MSG)
2 teaspoons salt
1 large tin peach caps, drained
1 lb. diced vegetables
2 tablespoons fruit syrup (from peaches)
1 small tin bean sprouts
4 and a 1/2 tablespoons cornflour
2 oz. Toasted almonds
1 lb. Plain boiled rice

Heat the oil in a large saucepan and sauté the mushrooms for two minutes. Add the diced vegetables, also the onions, and all seasonings. Cook for three minutes, stirring all the time, then add the heated stock and fruit syrup. Bring to the boil and cook for a further two minutes with the lid on then add the diced peaches, bean sprouts, and the dried fruit (cut up small where necessary). Stir and then add the cornflour mixed with a little cold water. Cook slowly until sauce thickens then serve on a bed of plain boiled rice, garnished with the roasted almonds.

There are many variations of the above recipe. For instance, try a large tin of pineapple instead of the peaches, or two tins of mandarin oranges. For added texture add one cup chopped raw apples just before adding the cornflour.

                                                                                                                                                       
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