3 oz. lean pork
1/2 pork kidney
1 soaked squid (optional)
1/2 c. sm. shrimp
3 oz. barbecued pork or ham
1 bamboo shoot, cooked
1 carrot, cooked
1 green pepper
2 oz. spring onion (leeks)
5 c. oil
5 oz. bean sprout
2 oz. rice noodles or vermicelli

SEASONING SAUCE:

2 tbsp. soy sauce
2 tsp. salt
1 tsp. sugar
1 tsp. sesame oil
1/4 tsp. black pepper

Cut all ingredients into string shape except shrimp. Heat oil very hot, fry the rice noodles until puffed and golden (only about 3 seconds each side). Remove to platter and crush finely.

Use the same oil to fry pork, kidney, squid and shrimp about 1/2 minute, remove from pan and drain oil. Heat 5 tablespoons oil in frying pan, stir fry barbecued pork, bamboo shoot, green pepper, and beat sprout about 1/2 minute. Add the fried ingredients (pork, kidney, squid and shrimp) and spring onion; mix well. Add the seasoning sauce; stir fry thoroughly, pour over fried rice noodles. Serve hot.

NOTE: Many of the ingredients are optional. Add what you wish. Beat sprouts and spring onion should not be fried too long. Keep them crispy.

The correct name, in China, for this recipe is LEE GONE CHOP SUEY and is a Cantonese dish. It was first served to General Lee Hon Chung when he was in Japan about 74 years ago. It was too late in the evening to be served a regular meal. The chef combined all his leftovers in a stir-fry concoction. This new taste pleased the General so much it was named after him and became a favorite of his.