Pork Chop Suey Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Lean pork, cut into 1/4-inch wide strips*
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)**
White rice and/or chow mein noodles,
Directions:
* 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
Source from luhu.jp
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
Source from luhu.jp