Harvey Moy's Shrimp Subgum Chop Suey

6 tablespoons corn oil or peanut oil

1 1/4 teaspoons salt

2 pounds uncooked shrimp, peeled, deveined

8 cups Napa cabbage (diced stalks only, no leaves)

1 medium green bell pepper, cored, diced

1/2 red bell pepper, diced

3 ribs celery hearts, diced

1/2 cup sliced water chestnuts

1/2 cup bamboo shoots or 1 package

8 ounces

6 cups chicken broth (divided)

4 tablespoons granulated sugar

4 tablespoons sesame oil

1/2 cup cornstarch mixed with

3/4 cup warm water

1/2 to 3/4 pound sliced roasted almonds

30 seconds. Add all vegetables, stirring constantly

30 seconds. Add

5 1/2 cups of the broth; cook

3 minutes.

1/2 cup broth add sugar and sesame oil. Add this mixture to pan and cook until shrimp and vegetables are just cooked through,

3 to 5 minutes. Do not overcook. Gradually stir in cornstarch mixture until sauce is thickened to consistency of thick gravy. If needed, additional cornstarch/water can be added to thicken. Sprinkle with almonds and serve immediately with white rice.

Makes 6 servings.