Cantonese Chop Suey

4 servings

Ingredients:
1 cup of rice
1 lb boneless chicken breasts
1 lb stir fry mixed vegetables
1/2 cup water
1/2 cup stir-fry sauce
1 teaspoon honey
2 cups chow mein noodles
1/4 cup cashew nuts
1/2 teaspoon seasoning salt
Oil

Preparation:
Cook rice. In mean time cut chicken into 1/2-inch pieces. Pour oil into wok; heat over medium-high heat. Add chicken; sprinkle with seasoned salt. Stir-fry 4 to 6 minutes or until brown. Add vegetables and water to wok. Heat to boiling; reduce heat to medium. Cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Drain liquid. Stir in stir-fry sauce and honey; heat through. Divide rice and noodles among bowls. Top with chicken mixture.
Serve sprinkled with cashews.

Shrimp Chop Suey

6 - 8 servings

Ingredients:
3/4 cup warm water
1/2 cup cornstarch
6 tablespoons corn or peanut oil
1 1/4 teaspoons salt
2 pounds uncooked shrimp, peeled, deveined
8 cups white fresh cabbage
3 ribs celery hearts, diced
1/2 cup sliced water chestnuts
1/2 cup bamboo shoots
6 cups chicken broth (divided)
4 tablespoons sugar
4 tablespoons sesame oil
1 medium green bell pepper, cored, diced
1/2 red bell pepper, diced
1/2 to 3/4 pound sliced roasted almonds (optional)

Preparation:
Preheat wok over high heat. Wok is ready when drop of oil sizzles in the pan. Put corn oil in wok.
Immediately add salt, then shrimp and stir-fry 30 seconds.

Add all vegetables, stirring constantly 30 seconds. Add 5 1/2 cups of the broth; cook 3 minutes.

Mix cornstarch with warm water.

To remaining 1/2 cup broth add sugar and sesame oil. Add this mixture to pan and cook until shrimp and vegetables are just cooked through, 3 to 5 minutes. Do not overcook.

Gradually stir in cornstarch mixture. Sauce should have consistency of thick gravy.

If needed to thicken, you can add additional cornstarch or water. Decorate with almonds and serve immediately with white rice.