Li Hung's Chop Suey

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 5 ounces lamb loin, sliced into thin pieces
• 7 ounces fresh shrimp, peeled and deveined
• 3 1/2 tablespoons cornstarch
• oil (for deep frying)
• 3 small green bell peppers, seeded and chopped
• 3 tomatoes, julienned
• 5 dried mushrooms
• 2 green onions, cut into 1-inch pieces
• 4 ounces peas, blanched for two minutes in boiling water (either fresh or frozen)
• 2 tablespoons oil
• 1 (4 1/2 ounce) can bamboo shoots, drained
• 3 ounces barbecued lamb
• 1 cup chicken broth (either your own or canned)
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 1 teaspoon salt
• 1 teaspoon sesame oil

Recipe

• 1 soak mushrooms in warm water until soft; remove stems and quarter caps.
• 2 preheat oil for frying.
• 3 mix two tablespoons cornstarch with a little water; dip lamb and shrimp in mixture.
• 4 fry in oil, but do not brown; drain and set aside.
• 5 heat 2 tablespoons oil in wok or large skillet; saute bamboo shoots, peppers, tomatoes, mushrooms and onions for 3 minutes over high heat.
• 6 add barbecued lamb, fried lamb and shrimp.
• 7 stir in chicken broth, sugar, soy sauce, sake and salt; cover and cook over high heat for two minutes.
• 8 mix remaining 1 1/2 tablespoons cornstarch in a little water; stir into chop suey.
• 9 cook until mixture thickens.
• 10 drop sesame oil on top; scatter peas over the surface and serve at once.