| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Ethnic, Meat/pork, Ethnic, Chinese |
5 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean pork; cut into 1/4-inch wide strips* |
| 1 |
tb |
Bacon or pork fat |
| 2 |
c |
Celery; diced |
| 3 |
md |
Onions; sliced |
| 3/4 |
ts |
Salt |
| 1 |
c |
Boiling water |
| 1 |
tb |
Molasses |
| 1 |
tb |
Soy sauce |
| 3 |
tb |
All-purpose flour |
| 2 |
cn |
Chop suey vegetables(10oz)** |
|
|
White rice and/or chow mein noodles |
INSTRUCTIONS
* 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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