Pork chop suey
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean pork; cut into 1/4-inch wide strips* |
| 1 | tablespoon | Bacon or pork fat |
| 2 | cups | Celery; diced |
| 3 | mediums | Onions; sliced |
| ¾ | teaspoon | Salt |
| 1 | cup | Boiling water |
| 1 | tablespoon | Molasses |
| 1 | tablespoon | Soy sauce |
| 3 | tablespoons | All-purpose flour |
| 2 | cans | Chop suey vegetables(10oz)** |
| White rice and/or chow mein noodles | ||
Directions
* pork should be cut into no more than ¼ inch so it will be well cooked, but do not cook longer that the time given for the finest chop suey. ** original recipoe called for a No 2 can which, in 1952 was 18-20 ounces
SAute pork for 5 minutes, until delicately browned in the hot fat. Add celery and onions and cook 2-3 minutes longer until slightly softened. Add salt and boiling water; cover and simmer 15-20 minutes.
Add molasses, soy sauce and flourthat has been blended smooth with ½ cup water. Cook until mixture boils, stirring constantly; then add drained chop suey vegetables and continue cooking until thoroughly heated. Serve with hot fluffy rice and/or chow mein noodles and additional soy sauce if desired.
Nutritional info per serving: 249 cal; 14g pro, 26g carb, 11g fat(37%) Source:Modern Encyclopedia of Cooking by Meta Givens, 1952 Miami Herald, 2/8/96 formatted by Lisa Crawford, 4/22/96