Pork Chop Suey Recipe


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


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


Servings: 5 servings

 

 

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Categories: Asian; Chinese; Meat; Pork


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When we get to the 20th century, recipe books were in great demand, mostly due to more people being able to read, people having more leisure time and having more money.

The arrival of TV brought us TV cookery programs and the recipe books that accompanied them.

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We hope you enjoy this Pork Chop Suey recipe.

 


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