1. Soak mushrooms in warm water until soft; remove stems and quarter caps. 2. Preheat oil for frying. 3. Mix two tablespoons cornstarch with a little water; dip pork and shrimp in mixture. 4. Fry in oil, but do not brown; drain and set aside. 5. Heat 2 tablespoons oil in wok or large skillet; saute bamboo shoots, peppers, tomatoes, mushrooms and onions for 3 minutes over high heat. 6. Add barbecued pork, fried pork and shrimp. 7. Stir in chicken broth, sugar, soy sauce, sake and salt; cover and cook over high heat for two minutes. 8. Mix remaining 1 1/2 tablespoons cornstarch in a little water; stir into chop suey. 9. Cook until mixture thickens. 10. Drop sesame oil on top; scatter peas over the surface and serve at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
