POP’S CHOP-SUEY
POP'S CHOP-SUEY
Ingredients
- 1-1/2 lb. lean pork steak
- 1 Tbsp. salt
- ⅛ tsp. pepper
- butter or margarine, for browning
- 2 c. cut-up onions
- 2 c. cut-up celery, including leaves
- 1 can chicken broth
- 1 cup water
- ½ c. cut string beans
- ½ lb. celery cabbage, shredded
- 1 carrot, sliced in long slivers
- 1 chicken bouillon cube
- 4 Tbsp. soy sauce
- 1 Tbsp. Chinese bead molasses
- 1 tsp. brown sugar
- 1 can bean sprouts, save the liquid
- 4 Tbsp. cornstarch
Instructions
- Cut pork into 2-inch pencil thin slices. Season with salt and pepper; brown in butter or margarine. Add ¼ cup of the onion and ¼ cup of the celery, the can of broth and 1 cup of water. Simmer until the meat begins to be tender. Add all the other ingredients except bean sprouts and cornstarch. Cook over a slow fire stirring from time to time.
- Save liquid from the bean sprouts. Add the cornstarch to the bean sprout liquid and add to the chop suey. Stir until it thickens. Add the drained bean sprouts just before ready to serve. Serve over steamed or Minute Rice. Rice should be fluffy and not soggy, sticky or wet.
- N.B. Variations can be made by using beef instead of pork. Also a sweet green or red pepper sliced can be added to the vegetables. Experiment to find the amount of soy sauce and cornstarch thickening you like. Serve with sweet pickles and tea and vanilla wafers. Chinese fried noodles can be sprinkled over the rice.
Notes
L. J. Larson
3.5.3226