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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 have 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 tablespoonful of Chinese Sauce, and a little salt. Mix thoroughly and remove from fire when gravy thickens. -(139)- SZ KWA (SILK MELON) SOUP 1/2 pound finely cut lean pork. 1½ 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.