Chinatown Chop Suey
|Boneless pork||1 1⁄4 Pound|
|Boneless beef||1 Pound|
|Boneless veal||3⁄4 Pound|
|Cooking oil||3 Tablespoon|
|Water||1 Cup (16 tbs)|
|Sliced celery||3 Cup (48 tbs)|
|Chopped onion||2 Cup (32 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Canned bean sprouts||16 Ounce, drained, rinsed|
|Canned water chestnuts||10 Ounce, drained and sliced|
Cut meat into 1-inch cubes.
Heat the oil in a large heavy skillet or saucepot.
Cooking one layer of meat at a time, brown pieces on all sides.
Return browned meat to skillet; cover and cook over low heat 30 minutes.
Mix in 1 cup water, celery, and onions.
Bring to boiling and simmer, covered, 20 minutes.
Blend cornstarch, the 1/4 cup water, soy sauce, and molasses.
Stir into meat mixture.
Bring to boiling and cook 2 minutes, stirring constantly.
Mix in bean sprouts and water chestnuts; heat.
Serve on fluffy cooked rice.