Cousin June's Trinidad Chop Suey

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 1
• 1 lb thin spaghetti
• 4 celery ribs
• 2 large scallions
• 2 carrots
• 2 eggs
• 2 cups diced cooked lamb
• 2 tablespoons soy sauce
• 1 teaspoon sage
• 2 tablespoons corn oil or 2 tablespoons sesame oil
• black pepper hot sauce

Recipe

• 1 prepare spaghetti as directed.
• 2 chill covered overnight or until firm and separated.
• 3 use a deep iron skillet or stovetop wok.
• 4 cut up and carrots into small slanted pieces.
• 5 dice scallions.
• 6 heat pan over medium to high heat with half tablespoons of oil.
• 7 stir oil into oil bottom and sides of pan completely.
• 8 add celery and scallions together.
• 9 add lamb, stir constantly until glowing color appears in vegetables; remove vegetables and place in bowl.
• 10 add carrots to pan.
• 11 stir and turn to cook thoroughly without burning.
• 12 vegetables should sizzle when cooking.
• 13 remove carrots when they have cooked 7 to 10 minutes.
• 14 put remaining oil into pan.
• 15 add spaghetti and stir.
• 16 add 2 beaten eggs.
• 17 stir again.
• 18 add vegetables to pan.
• 19 mix well.
• 20 sprinkle with soy sauce and spices to taste.
• 21 continue stirring until all vegetables are completely mixed.
• 22 serve immediately.
• 23 serves 6-8.