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Chop Suey

The other Jewish soul food.

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OF

rue, it depends on indi-
vidual taste — but for
many Jews, chop suey
and other popular Chi-
nese dishes rank right up there
with lox and bagels.
Unfortunately, the Center for
Science in the Public Interest
(CSPI) gave Chinese food a bad
rap upon completing a study fo-
cusing on a small number of
restaurants on the East Coast.
CSPI concluded that, due to the
high-fat content of a variety of Ori-
ental dishes, eating Chinese food
was worse than eating in your fa-
vorite fast food restaurants.
But this does not have to be
the case. Diners must not shy
away from asking their wait-
staff to "hold the oil" in the chop
suey, "steam the rice" and bring
sauces "on the side."
Chop suey can be prepared
in a variety of ways. The stan-
dard recipe contains bean
sprouts, pea pods, water chest-
nuts, bamboo shoots and mush-
rooms. Cornstarch will thicken
the mixture. Add chicken and
fish, if desired.
Cooks can enhance the dish
with vegetable combinations that
include broccoli, baby corn, car-
rots and onions. Bean curd, which
is more popularly known as tofu,
is common in Chinese dishes, as
well. Tofu is soybean curd, which
is almost flavorless. It takes on
the character of the condiments
or seasonings used with it.
Generally, tofu is not low in
fat, although low-fat varieties
recently have hit the market.
The benefits of soy, however,
outweigh the concern nutri-
tionists have over the fat con-
tent. Soy products, such as tofu,
have many health benefits.
They lower cholesterol, improve
control of diabetes and hypo-

glycemia, help prevent cancer
and mitigate the side effects of
menopause.
Soybeans have cancer-fight-
ing compounds or phytochemi-
cals. One of these phyto-
chemicals is called isoflavones,
which are thought to inhibit tu-
mor growth.

Beverly's Recipe For Baked

Chop Suey Egg Rolls

1 16-oz. package egg roll
skins
1 15-oz. container tofu, crum-
bled
1 4.5-oz. container bamboo
shoots
1 4.5-oz. container baby corn
1 head broccoli, chopped
1/4 cup miso, a soybean de-
rivative
1/2 cup tamari sauce, a soy-
bean derivative
Place all ingredients, except
egg roll skins, in a wok and heat
at 375 degrees. When vegeta-
bles are slightly soft, spoon into
egg roll skins. Follow directions
on egg roll skin package to seal
the egg rolls. Bake in the oven
at 350 degrees for approxi-
mately 15 to 20 minutes or un-
til brown. Fills about nine skins.
Nutrition Analysis, per egg
roll:
Calories: 230
Protein: 17 grams
Carbohydrate: 27 grams
Fat: 5 grams
Cholesterol: 0 milligrams
Fiber: 5 grams