Pork chop suey

Yield: 5 Servings

Measure 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)**
\N \N White rice and/or chow mein noodles

* 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

Similar recipes