FONG WAN - Library

One-half pound fresh pork.
PLAIN CHOP SUEY
2 pieces red ginger (Heung Keung).
2 pieces Chinese Green Pickle (Cha Kwa).
1 medium sized onion.
Cut pork, onion, ginger, and pickle fine and fry for five minutes in
hot oil in large pot.
Add 2 pounds fresh bean shoots (Nga Tsoi) which has been washed
and kept in water. Cook over slow fire, stirring thoroughly from time
to time, for about 15 minutes, or until shoots are soft. Add a flour
gravy, seasoned with a tablespocnful of Chinese Sauce, and a little salt.
Mix thoroughly and remove from fire when gravy thickens.
SZ KWA (SILK MELON) SOUP
Vz pound finely cut lean pork.
% dozen dried mushrooms, washed, soaked, and cut.
Add 2 quarts water and boil one-half hour or more.
Then add 6 pieces Sz Kwa Melon, scraped and sliced.
2 cakes bean curd (Tau Fu) sliced.
Season with 1 teaspoon Chinese Sauce and a little salt.
Bring to a boil and serve as soon as melon is tender.
BEAN CURD WITH PORK
NOTE: Chinese Bean Curd Cakes are made fresh every day and
contain much the same nutriment as do the white of eggs.
Fry together in oil Vz pound pork cut fine, and 4 cakes sliced bean
curd which have been kept fresh in water.
Make a gravy of Corn Starch (or of Rice Flour) and water, sea-
soned with Chinese Sauce and salt. Add finely chopped green onion,
pour over the mixture in the fry pan, and serve when thick.
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