Here's Ann's recipe, Sharon!

Chicken Chop Suey (Ann T)

2 or 3 chicken breasts sliced very thin.

(The easiest way to do this is to slice the chicken while it is still partially frozen)

1 tablespoon soy sauce
1 tablespoon ShaoHsing cooking wine
2 teaspoons sesame oil
2 teaspoons corn starch

Slice the chicken and marinate it for at least 60 minutes.

1 large onion
2 stalks celery
mushrooms
2 or 3 green onions
minced garlic
minced ginger
1 small can sliced water chestnuts
bean sprouts
peanut oil or canola oil
soy sauce
chicken broth

slice up the onion
Cut the celery on an angle (thin slices)
thinly slice the green onions on an angle
slice mushrooms.

Heat wok, add oil, and when hot add chicken. Cook until the chicken is no longer pink. (The chicken should be sliced thin enough that it cooks very quickly)

Remove chicken from wok and if needed add a little more oil.

Add the sliced onions and the celery and quickly stir fry. Add the mushrooms, stir fry for a minute or two and add the garlic and ginger. Cook for 30 seconds. Add the chicken and any juices back into the wok, add the water chestnuts, bean sprouts and season with a little soy and a few tablespoons of chicken broth. Simmer for just a minute or two and add the sliced green onions. Serve over rice.

Thanks Carol. Sharon would have been waiting for a while if you hadn't posted. It was only 5:23AM here on the west coast when she posted.

Sharon, I'm impressed that you have all the ingredients at the cottage to make Chinese.

Everything is basically is done to taste. But I go heavy on the bean sprouts because that is how I like it and how it was served in the restaurant that I was trying to recreate the recipe from. Hope you and Clive like it too.

Ann

I actually had already decided to make Chinese this weekend so had lots of the basics, napa cabbage, bean sprouts, green onions,celery, wont ton wrappers. Was going to do a lemon chicken recipe that has been calling my name but .....seems I got ahead of myself last night and invited 6 people for dinner! LOL

The lemon chicken is fried in a batter and I didn't want to be doing that with company here and your chop suey popped into my head as a recipe I could streach. I've had to improvise a few ingredients but things are looking good. Didn't have any chinese cooking wine here but I'm think rice vinegar and white wine may be a decent sub.

So here's the menu....I've been cooking since 10AM!

Potstickers
Spring rolls (baked using phyllo)
Won Ton Soup (home made won tons)
Chicken Chop Suey with white rice
Shrimp Lo Mein
Pork fried rice
Chinese style pork tenderloin

Just have to fry up the rice and make a few dipping sauces.