Pork Chop Suey
|Boiling water||2 Cup (32 tbs)|
|Soy sauce||3 Tablespoon|
|Cubed veal shoulder/Diced pork shoulder||1 Pound (Or Diced)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Canned mushrooms||4 Ounce (1 Can)|
|Sliced onions||1 Cup (16 tbs)|
|Finely sliced celery||3 Cup (48 tbs) (Or Slivered)|
|Butter/Margarine / fat / salad oil||3 Tablespoon|
|Crisp rice cereal||4 Cup (64 tbs) (Use Packaged Variety Crisp Rice Cereal)|
Pour boiling water over bouillon cubes and soy sauce, and stir until smooth.
Meanwhile, saute pork shoulder in a skillet until golden brown.
Add flour, stir until blended, remove from heat, then stir in bouillon stock.
Next add mushrooms, with their juice, the onions, and celery.
Cover and simmer 30 min., stirring occasionally to prevent sticking.
Meanwhile melt butter in a saucepan, add rice cereal, and heat thoroughly in the oven or over low heat, stirring frequently.
Serve cereal as accompaniment to Chop Suey mixture.