Chop Suey

Ingredients

• 1 tablespoon young pork, cut into small slices
• Livers, gizzards, and hearts of 2 chickens, sliced
• 2 stalks celery, chopped
• ½ teaspoon salt
• 1 ounce green ginger root, sliced
• ¼ teaspoon black pepper
• 4 ounces olive oil
• ½ teaspoon red pepper
• 2 tablespoons vinegar
• ½ teaspoon cinnamon
• ½ cup boiling water
• Cloves to taste
• 1 teaspoon Worcestershire sauce
• 1 small can mushrooms, drained
• ½ cup Chinese bean sprouts (if possible)
• 1 small can peas, drained
• 1 small can asparagus tips, drained
• 1 small can string beans, drained

Directions

1. Heat 4 ounces of olive oil in a frying pan over medium heat.

2. Add the pork, celery, and ginger root; cook until lightly colored.

3. Stir in vinegar, Worcestershire sauce, boiling water, salt, black pepper, cinnamon, and cloves.

4. When the pork and giblets are almost tender, add the vegetables.

5. Cook for a little longer, then drain off excess juice.

6. Add 1 teaspoon of Chinese brown sauce and serve with boiled rice.