3 tbsp oil
2 tsp salt
½ tsp pepper
1 lb pork shoulder, cubed
3 tbsp soy sauce
3 cups celery, 1 inch pieces
2 large onions, each cut into 6 pieces
1 tbsp molasses
2 cups boiling water
2 cups bean sprouts
3 tbsp cornstarch
¼ cup cold water
3 cups steamed rice
Place oil, salt, and pepper in pan. Cook pork over low heat, uncovered, for 5-8 minutes.
Add soya sauce and mix well, then celery, onions and cook another 3 minutes.
Mix together molasses and boiling water and pour over mixture. Cover and cook over low heat for 10-20 minutes.
Add bean sprouts and cook another 3 minutes.
Blend cornstarch with the cold water. Add to chop suey and cook, while stirring, until sauce thickens and becomes transparent, for 3-4 minutes.
Serve with warm rice. Makes 6 servings.