Cousin Junes Trinidad Chop Suey Food

COUSIN JUNE'S TRINIDAD CHOP SUEY

Steps:

• Prepare spaghetti as directed.
• Chill covered overnight or until firm and separated.
• Use a deep iron skillet or stovetop wok.
• Cut up and carrots into small slanted pieces.
• Dice scallions.
• Heat pan over medium to high heat with half tablespoons of oil.
• Stir oil into oil bottom and sides of pan completely.
• Add celery and scallions together.
• Add pork, stir constantly until glowing color appears in vegetables; remove vegetables and place in bowl.
• Add carrots to pan.
• Stir and turn to cook thoroughly without burning.
• Vegetables should sizzle when cooking.
• Remove carrots when they have cooked 7 to 10 minutes.
• Put remaining oil into pan.
• Add spaghetti and stir.
• Add 2 beaten eggs.
• Stir again.
• Add vegetables to pan.
• Mix well.
• Sprinkle with soy sauce and spices to taste.
• Continue stirring until all vegetables are completely mixed.
• Serve immediately.
• Serves 6-8.

CHOP SUEY

Steps:

• Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.