Total Time
Prep 20 mins
Cook 0 mins

This is Mama's Mama's recipe from 'back in the day'! I remember eating this as a kid and loving it. When friends came over on Chop Suey night they looked at it and said- No way, I don't eat that! but then tried it and LOVED it too! This was a great way to get us to eat some veggies we otherwise would have turned our nose up at. Hope you enjoy this retro recipe! My mother got it from an old Woolworth's Cookbook. There are lots of items readily available in our times so substitutions and additions are endless! I would add some canned baby corn, and use straw mushrooms and maybe even some fresh bok choy in place of the bean sprouts- i never did care for those anyway! I am also gonna try this now with turkey or chicken bc I don't eat pork or beef anymore. Please zmail me if you remember eating this recipe back then and we can compare hula hoop stats!

Ingredients Nutrition


  1. Chicken option: I sliced some chicken breast thinly and stir fried it then continued with the remaining steps and ingredients using sir frying rather than the pressure cooker. Worked wonderfully.
  2. Heat shortening in cooker. Dust meat with lightly with seasoned flour and brown meat in batches in hot, smoky oil.
  3. Add onion, celery, soy, molasses, and reserved liquids from canned vegetables adding water to equal 1 cup.
  4. Cover and set rocker. (The book doesn't specify a setting so I would use 10 lbs) Heat until you get a steady rocking and cook 10 minutes.
  5. Allow to cool.
  6. Stir in vegetables and heat through. If using fresh bean sprouts cook until they are done to your taste.
  7. Mom served this over rice with chow mein noodles on top and extra soy sauce.


Most Helpful

This is great. This is the way my Mom made what we called chow mein back in the 50's. It was our favorite meal.

kac2002 December 01, 2008

Very mild and pleasant dish, DH went back for seconds. MDM didn't have a p.c., so I have no memories of this "back when." This stretches pork very well. Served with Recipe #513049, which can be made during the 10 minutes at pressure in a 2-liter/quart pressure cooker, as long as the rice has already been rinsed. I think the recipe would benefit from some amounts for the flour, salt and pepper (1/4 cup, 1/2 tsp., and 1/4 tsp. respectively). I cooked at 15 psi, which is the norm for pork and allowed the pressure to reduce naturally. I then had to reheat the mixture after adding the vegetables to enjoy a hot meal. My 5-liter p.c. had plenty of room to cook this recipe. Made for Zaar Chef Alphabet Soup tag game.

KateL April 08, 2014

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