Name: Shrimp Chop Suey
Ingredients: 1 1/4 ga WATER; 10 lb SHRIMP PEELED FZ; 8 lb CELERY FRESH; 4 lb CABBAGE WHITE FRESH; 12 lb ONIONS DRY; 12 3/4 lb BEANS SPROUTS #10; 1 lb STARCH EDIBLE CORN; 4 1/2 lb NOODLE CHOW MEIN #10; 1/2 c CAKE MIX YELLOW #10; 10 tb SOUP GRAVY BASE CHICKEN; 2 tb PEPPER BLACK 1 LB CN; 1 ts GINGER GROUND; 3 1/2 c SOY SAUCE

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats			100	Servings

INGREDIENTS

1 1/4	ga	WATER
10	lb	SHRIMP PEELED FZ
8	lb	CELERY FRESH
4	lb	CABBAGE WHITE FRESH
12	lb	ONIONS DRY
12 3/4	lb	BEANS SPROUTS #10
1	lb	STARCH EDIBLE CORN
4 1/2	lb	NOODLE CHOW MEIN #10
1/2	c	CAKE MIX YELLOW #10
10	tb	SOUP GRAVY BASE CHICKEN
2	tb	PEPPER BLACK 1 LB CN
1	ts	GINGER GROUND
3 1/2	c	SOY SAUCE

INSTRUCTIONS

1.  USE FROZEN, RAW PEEPLED DEVEINED SHRIMP AND SALAD OIL OR MELTED
SHORTENING. SAUTE PARTIALLY THAWED SHRIMP WITH VEGETABLES IN SALAD OIL
OR MELTED SHORTENING FOR 5 MINUTES. SPRINKLE WITH 2 TBSP PEPPER AND 1 TSP
GINGER.
2.  COMBINE WATER, MOLASSES, SOY SAUCE, CHICKEN AND SOUP GRAVY BASE, PEPPER
AND GROUND GINGER.
3.  ADD CELERY, ONIONS AND CABBAGE TO SHRIMP MIXTURE; COVER; BRING TO A
BOIL;
REDUCE HEAT; SIMMER 10 MINUTES.
4.  COMBINE CORNSTARCH AND WATER.  STIR SLOWLY INTO HOT MIXTURE, STIRRING
CONSTANTLY.  COOK 3-5 MINUTES OR UNTIL THICKENED.
5.  ADD BEAN SPROUTS; MIX WELL; BRING TO A SIMMER.
6.  SERVE WITH 1/3 CUP CHOW MEIN NOODLES.
  :
NOTE:  1.  IN STEP 4, 13 LB 5 OZ DRY ONIONS A.P. WILL YIELD 12 LB SLICED
ONIONS; 10 LB 15 OZ FRESH CELERY A.P. WILL YIELD 8 LB CELERY;  5 LB A.P.
FRESH CABBAGE WILL YIELD 4 LB CABBAGE.
2.  IN STEP 4, 1 LB 8 OZ (2 QT) DEHYDRATED ONIONS MAY BE USED.  SEE
RECIPE NO. A-11.
Recipe Number: L08001
SERVING SIZE: 1 1/4 CUPS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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