Franny's American Chop Suey - - FabulousFoods.com

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Franny's American Chop Suey

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By Randy Garbin

Posted January 2nd, 2008

This article is reprinted with permission from More Retro Diner: A Second Helping of Roadside Recipes (Retro), by Randy Garbin, (2005, Collectors Press)

More Retro Diner: A Second Helping of Roadside Recipes (Retro)

Servings:	4
Author Notes:	If you're a fan of classic American comfort food - like the kind served throughout the history of roadside America, at classic diners, this is a fun book, packed with recipes for most of your down home diner favorites. This recipe is a kid pleasing reto foods classic that will take you back to the 50s and 60s.
Ingredients:	1 tablespoon oil 1 pound pork shoulder, cut up for stew 1/2 pound mushrooms, sliced thin 1 onion, sliced thin 1 to 2 cloves garlic, minced 2 to 3 ribs celery, sliced thin 1 can (14 1/2 ounces) chicken stock, or equivalent homemade 1 can (15 ounces) beans sprouts or 1/4 pound fresh bean sprouts, well rinsed 1 can (8 ounces) sliced water chestnuts, drained well 1 can (8 ounces) sliced bamboo shoots, drained well soy sauce to taste salt and black pepper to taste
Instructions:	1. Heat oil in a large skillet and brown pork well; set aside. 2. Sauté mushrooms, set aside. 3. Brown onion, garlic, and celery well. Return meat and mushrooms to skillet and add broth, stirring well to scrape up bits from bottom of pan. Add bean sprouts, water chestnuts, and bamboo shoots; season with soy sauce. Heat through, simmer about 30 minutes. 4. Serve over cooked rice.