Pressure Pan Chop Suey
|Pork/Veal/beef||1 Pound, cut in 1/2-inch cubes (Or Thin Slices)|
|Sliced celery||1 Cup (16 tbs)|
|Onion slices||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Canned broiled sliced mushrooms||6 Ounce (1 Can, 1 1/3 Cups)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Canned bean sprouts||20 Ounce, drained (1 No.2 Can, 2 1/2 Cups)|
|Hot cooked rice||4 Cup (64 tbs)|
Brown meat slowly in hot fat in electric or standard pressure pan.
Add celery, onions, water, salt, and pepper.
Cover, cook at 10 pounds pressure for 5 minutes.
Turn heat off.
If using electric pressure pan, disconnect cord, too.
Cool pan 5 minutes, then reduce pressure instantly by holding pan under running water.
Remove pressure indicator, gauge, or control.
Add mushrooms (with liquid).
Combine soy sauce and cornstarch; tip pressure pan slightly and slowly stir cornstarch mixture into hot liquid.
Cook, stirring constantly until thick.
Stir in bean sprouts.
Serve over hot rice.