Ingredients
3 lbs. Beef or pork, cut up for chop suey (approximately 1/4" thick x 3"long)
Soy Sauce
slug of bourbon (optional)
shredded ginger finger
large clove of garlic
tsp. of sugar
1 large white onions
1 carrot
white turnip Chinese style (on angle)
handful of beans
4 oz. can mushrooms or 1 oz. Package of dry mushrooms
one bunch (4-5 stalks) of green onions
12 oz. Package of bean sprouts
1 pound block of tofu (cut into cubes)
2 Tbs. sugar
1/2 cup soy sauce
1 Tbs cornstarch

Soak the meat for 1/2 hour in enough soy sauce to cover meat and a slug of bourbon, ginger, garlic, sugar. Slice the onion and the carrot and the white turnip. String the beans well and slice, open the mushroom can (or soak a the dry mushrooms), chop the green onions in 1" lengths and wash the bean sprouts.
Fry the meat in hot fat (pork longer) and then add round onions, carrot, turnip, mushrooms and string beans. Only par cook, add 2 Tbs. sugar, sauce from meat, the soy sauce and 1/2 cup water and bring to boil to thicken with paste of the cornstarch and 1 Tbs. water. Add green onions, bean sprouts and a little water. Taste for seasoning and correct. Add tofu, cover the pan and turn off heat. 
Serve with rice or over crisp noodles. (Use soy sauce according to individual taste.)