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Pigeon Chop Suey


Pigeon Chop Suey
1/2 bunch 'long rice,' fried (see note below)
1 pigeon meat removed and chopped fine
1 large onion, finely chopped
1 stalk celery, finely chopped
8 water chestnuts, finely chopped (optional)
2 Tablespoons oil
3 Tablespoons soy sauce
1 Tablespoon cornstarch mixed with two tabklespoons cold water
1 Tablespoon oil
1 Tablespoon rice wine
1. Place all chopped ingredients in separate piles on one or more plates.
2. Heat a wok or large fry pan, add the two tablespoons oil, then saute pigeon meat until lightly brown. Add onions, celery, water chestnuts (if usung them) and stir-fry for ten seconds, then add soy sauce and simmer for one minute.
3. Add cornstarch mixture, the othet tablespoon of oil, and the rice wine and cook for one minute. Por over the 'long rice' or the shredded lettuce and serve.
Note: This is the foundation on which to sit the fifinshed recipe; one cup shredded lettuce may be used instead.

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