Pork Chop Suey Recipe

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Pork Chop Suey Recipe

 

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Pork Chop Suey

 

Ingredients

1 lb lean pork, cut into 1/4-inch wide st
1 tbsp bacon or pork fat
2 cup celery, diced
3 medium onions, sliced
3/4 tsp salt
1 cup boiling water
1 tbsp molasses
1 tbsp soy sauce
3 tbsp all-purpose flour
2 can chop suey vegetables(10oz)**
1 white rice and/or chow mein noodles



 

Preparation

* pork should be cut into no more than 1/4 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
1/2 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

 

 

Servings: 5

 

 

 

 


 

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