106
THE CHINESE COOK BOOK
OYSTER CHOP SUEY
炒
CHOW蠔
HO支
SE片
PIN
2 dozen oysters
2 cups bamboo shoots
2 cups water chestnuts
2 cups celery
A few pieces of pork
1 tablespoonful Fun Wine
1 teaspoonful ginger juice
(a) Cut the oysters, bamboo shoots, chestnuts, celery, and pork into fragments.
(b) Put the oysters into boiling water for 10 minutes. Then fry the oysters in a hot oiled pan.
(c) Add the Fun Wine and the ginger juice. Continue to cook for 5 minutes.
(d) Fry the bamboo shoots, water chestnuts, celery, and pork in an oiled pan for 5 minutes. Add to oysters.
(e) Add 1 cup primary soup and boil until about 1 cup of liquid remains.
(f) Add Chinese gravy.
