Li Hung's Chop Suey

• 5 ounces pork loin, sliced into thin pieces
• 7 ounces fresh shrimp, peeled and deveined
• 3 12 tablespoons cornstarch
• oil (for deep frying)
• 3 small green bell peppers, seeded and chopped
• 3 tomatoes, julienned
• 5 dried mushrooms
• 2 green onions, cut into 1-inch pieces
• 4 ounces peas, blanched for two minutes in boiling water (either fresh or frozen)
• 2 tablespoons oil
• 1 (4 1/2 ounce) can bamboo shoots, drained
• 3 ounces barbecued pork
• 1 cup chicken broth (either your own or canned)
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 1 teaspoon salt
• 1 teaspoon sesame oil

1. Soak mushrooms in warm water until soft; remove stems and quarter caps.
2. Preheat oil for frying.
3. Mix two tablespoons cornstarch with a little water; dip pork and shrimp in mixture.
4. Fry in oil, but do not brown; drain and set aside.
5. Heat 2 tablespoons oil in wok or large skillet; saute bamboo shoots, peppers, tomatoes, mushrooms and onions for 3 minutes over high heat.
6. Add barbecued pork, fried pork and shrimp.
7. Stir in chicken broth, sugar, soy sauce, sake and salt; cover and cook over high heat for two minutes.
8. Mix remaining 1 1/2 tablespoons cornstarch in a little water; stir into chop suey.
9. Cook until mixture thickens.
10. Drop sesame oil on top; scatter peas over the surface and serve at once.

pork loin, fresh shrimp, cornstarch, oil, green bell peppers, tomatoes, mushrooms, green onions, peas, oil, bamboo shoots, barbecued pork, chicken broth, sugar, soy sauce, sake, salt, sesame oil

Taken from www.food.com/recipe/li-hungs-chop-suey-378450 (may not work)