Pork chop suey

Main Ingredient: Pork
Cuisine: Chinese
Special food: Ethnic
Yield:

Pork chop suey ingredients

1 lb Lean pork, cut into ¼-inch
-wide strips*
1 T Bacon or pork fat
2 c Celery, diced
3 med Onions, sliced
3⁄4 t Salt
1 c Boiling water
1 T molasses
1 T soy sauce
3 T All-purpose flour
2 cn Chop suey vegetables(10oz)**
White rice and/or chow mein
-noodles

Cooking Pork chop suey

1. * pork should be cut into no more than ¼ inch so it will be well cooked, but do not cook longer that the time given for the finest chop suey.
2. ** 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.
3. Add salt and boiling water; cover and simmer 15-20 minutes.
4. Add molasses, soy sauce and flourthat has been blended smooth with ½ cup water.
5. Cook until mixture boils, stirring constantly; then add drained chop suey vegetables and continue cooking until thoroughly heated.
6. Serve with hot fluffy rice and/or chow mein noodles and additional soy sauce if desired.
7. Nutritional info per serving: 249 cal; 14g pro, 26g carb, 11g fat(37%).

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Hi I tried a beautiful chop

Guest June 22nd, 2007

Hi
I tried a beautiful chop suey which was quite lemony. It was still pork and celery but had lemon juice, soy sauce etc in it. It had lebanese influences. Does any-one know what I mean and have the recipe or it may be called something else- if so does any-one what it is called?
Ta!