Page:The Chinese cook book.djvu/142

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PIGEON CHOP SUEY

炒
CHOW乳
YUE鴿
GOB

6 pigeons

2 cups water chestnuts

2 cups bamboo shoots

2 cups mushrooms

2 cups celery

2 cups primary soup

(a) Take the bones out of the pigeons and cut the meat into thin pieces. Put into a hot, oiled pan and fry for 5 minutes.

(b) Cut the secondary vegetables into thin pieces. Put into a hot pan and fry for 2 minutes. Add water and cook for 15 minutes.

(c) Add the secondary vegetables to the pigeon fragments. Mix well.

(d) Add primary soup and cook for 5 minutes.

(e) Add Chinese gravy.