• 1/2 cup chicken or pork, finely diced
• 1 can mushrooms
• 1 qt. cold, cooked rice
• 2 tbsp. peanut or salad oil
• 1-1/2 tbsp. onion, finely chopped
• 2/3 tbsp. shoyu
• 1 egg, well beaten
• pimento, green pepper

Fry meat lightly in oil, add mushrooms, green onion, rice and shoyu. Continue to cook over low heat 10 minutes. Add egg. Cook 5 minutes, stirring frequently. Drop bits of pimento and green pepper in bottom of custard cup or Chinese teacup, press in the hot rice and turn out on plate.

Cooking time: 15 minutes  •  Yield: 4 large portions

• 1/4 cup butter or shortening
• 2 cups (1 lb.) lean pork, cut in thin strips
• 1 cup onions, cut fine
• 1 teaspoon salt
• 1/16 teaspoon pepper
• 2 cups celery (cut in 1-inch pieces, then into thin strips, lengthwise)
• 1 1/2 cups hot water
• 1 can La Choy Mixed Chinese Vegetables (drained well)

For Flavoring and thickening:

• 2 tablespoons cold water
• 2 tablespoons cornstarch
• 2 teaspoons La Choy Soy Sauce
• 1 teaspoon sugar
• 1 tablespoon La Choy Brown Gravy Sauce if Chop Suey is desired

Method: Melt butter or vegetable fat in hot skillet. Add meat, stir and sear quickly (without browning or burning), add onions and fry for five minutes. Add celery, salt, pepper and hot water. Cover and cook for five minutes,  Add drained La Choy Mixed Chinese Vegetables. Mix thoroughly and heat to boiling point.  Combine and add flavoring and thickening ingredients.  Stir lightly and cook for one minute.

Serve piping hot with La Choy Noodle for Chow Mein or cooked rice for Chop Suey.  Flavor individual dishes with La Choy Soy Sauce.

Garnish or decorate with lettuce, parsley, sliced green onions and sliced cold boiled egg, or slender strips of fried beaten egg.  Whole or chopped nuts may be added.