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!

–HAPPY BIRTHDAY–