Keaton (center with hat) serving his Chop Suey recipe to friends
Buster Keaton’s Chop Suey
Grease an iron pot with 3 tablespoons peanut oil and add 1 cup raw, lean pork, cut into cubes and allow to cook until brown.
Now put into pot mixed vegetables and allow to steam under tight-fitting lid. The mixture of vegetables consists of:
2 ½ cups water chestnuts cut in cubes,
2 ½ bamboo shoots,
2 cups Chinese greens cut in small pieces,
2 cups celery chopped into small pieces,
1 cup chopped onions,
3 cups canned mushrooms, chopped,
5 cups bean sprouts,
½ cup chopped salted almonds.
After steaming for 30 minutes, chicken stock is added to moisten. Thicken with 2 tablespoons cornstarch. Thin with chicken stock if too thick.
Dice whole roast chicken, being careful to use no skin or fat parts; place in pot and cook slowly for 15 minutes.
Add soy sauce as seasoning and to give it proper dark color.
This recipe should serve 8 persons.
— Buster Keaton
FOR MIKE FRANCIS AT THE MARGARET HERRICK LIBRARY
A BUSTER KEATON FAN!