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Minna Cooks Caribbean
Nyla Y. Morrison
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Cousin June's Trinidad Chop Suey
by Ms. Nyla Y. Morrison
Servings:
6 to 8
Calories: 434 per serving
Ingredients:
- 1 lb. thin spaghetti
- 4 celery stalks
- 2 large scallions
- 2 carrots
- 2 eggs
- 2 cups diced cooked pork
- 2 tbs. soy sauce
- 1 tsp. sage
- 2 tbs. corn oil or sesame oil
- black pepper hot sauce
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Preparation:
Prepare spaghetti as directed. Chill covered overnight or until firm and
separated. Use a deep iron skillet or stovetop wok. Cut up and carrots
into small slanted pieces. Dice scallions. Heat pan over medium to high
heat with half tablespoon of oil. Stir oil into oil bottom and sides of
pan completely. Add celery and scallions together. Add pork, stir
constantly until glowing color appears in vegetables; remove vegetables
and place in bowl. Add carrots to pan. Stir and turn to cook thoroughly
without burning.
Vegetables should sizzle when cooking. Remove carrots when they have
cooked 7 to 10 minutes. Put remaining oil into pan. Add spaghetti and
stir. Add 2 beaten eggs. Stir again. Add vegetables to pan. Mix well.
Sprinkle with soy sauce and spices to taste. Continue stirring until all
vegetables are completely mixed. Serve immediately.
Ms. Nyla Y. Morrison website:
Minna Cooks Caribbean
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