Prep 30 mins
Cook 1 hr
From C. Wong at Madison Middle School.
- 1 1⁄4 lbs pork, boneless
- 1 lb beef, boneless
- 3⁄4 lb veal, boneless
- 3 tablespoons cooking oil
- 1 cup water
- 3 cups diagonally sliced celery
- 2 cups coarsely chopped onions
- 3 tablespoons cornstarch
- 1⁄4 cup water
- 1⁄4 cup soy sauce
- 1⁄4 cup bead molasses
- 1 (16 ounce) can bean sprouts, drained and rinsed
- 2 (5 ounce) cans water chestnuts
- Cut meat into 2 x 1/2 x 1/4" strips. Heat oil in large wok. Stir fry 1/2 lb. meat at a time, browning pieces on all sides. Remove meat from wok as it is browned. When all meat is browned, return to wok. Cover and cook over low heat for 30 minutes. Add 1 cup of water, celery and onions. Bring to a boil, reduce heat and simmer, covered, for 20 minutes. Blend cornstarch, 1/4 cup water, soy sauce, and molasses. Stir into meat mixture. Bring to a boil; cook 2 minutes, stirring constantly. Add bean sprouts and water chestnuts. Serve on hot, fluffy rice.
Always the best chop suey! I usually add a can of chop suey vegetables. Comfort food to me!