PLAIN CHOP SUEY 



One-half pound fresh pork. 



2 pieces red ginger (Heung Keung). 



2 pieces Chinese Green Pickle (Cha Kwa). 



1 medium sized onion. 



Cut pork, onion, ginger, and pickle fine and fry for five minutes in 

 hot oil in large pot. 



Add 2 pounds fresh bean shoots (Nga Tsoi) which has been washed 

 and kept in water. Cook over slow fire, stirring thoroughly from time 

 to time, for about 15 minutes, or until shoots are soft. Add a flour 

 gravy, seasoned with a tablespocnful of Chinese Sauce, and a little salt. 

 Mix thoroughly and remove from fire when gravy thickens. 



SZ KWA (SILK MELON) SOUP 



Vz pound finely cut lean pork. 



% dozen dried mushrooms, washed, soaked, and cut. 



Add 2 quarts water and boil one-half hour or more. 



Then add 6 pieces Sz Kwa Melon, scraped and sliced. 



2 cakes bean curd (Tau Fu) sliced. 



Season with 1 teaspoon Chinese Sauce and a little salt. 



Bring to a boil and serve as soon as melon is tender. 



BEAN CURD WITH PORK 



NOTE: Chinese Bean Curd Cakes are made fresh every day and 

 contain much the same nutriment as do the white of eggs. 



Fry together in oil Vz pound pork cut fine, and 4 cakes sliced bean 

 curd which have been kept fresh in water. 



Make a gravy of Corn Starch (or of Rice Flour) and water, sea- 

 soned with Chinese Sauce and salt. Add finely chopped green onion, 

 pour over the mixture in the fry pan, and serve when thick. 



187 



