1 1/2 lb. veal, or lean pork, or beef, cut in strips
4 tbsp. shortening
1 c. chopped onion
1/4 tsp. pepper
2 tsp. salt
2 c. celery, sliced
3/4 c. water
2 cans bean sprouts, drained

FOR FLAVORING AND THICKENING:

1/2 c. cold water
2 tbsp. cornstarch
2 tsp. soy sauce
1/2 tsp. brown sugar

Melt shortening in frying pan. Add meat; stir and sear quickly (without burning or browning); add onions and fry for 5 minutes. Add salt, pepper, and water. Cover and cook until meat is tender (1/2 hour). Add celery and cook for 5 minutes. Add drained bean sprouts and stir thoroughly and heat to boiling point. Combine and add flavoring and thickening ingredients. Stir lightly and cook 5 minutes. Serve with noodles for chow mein, or rice for chop suey. Omit soy sauce if making chow mein.

Note: The secret of making all types of chop suey is in searing meats quickly without burning or browning, and in not over cooking vegetables. Then lastly, not to overmix or cook bean sprouts.