I made this via the pressure cooker method. It turned out great. The suggestion to adjust the salt/sweet flavors is well taken. For my tastes I needed to modify a bit. Very easy to make. I will definitely whip this up again.
If this is better the second day, I'm going to have a great dinner! I added more molasses and towards the end I put in already cooked chinese egg noodles....It was heaven and almost got polished off by two people! Thanks so much!
VERY GOOD !!!! I made it with Beef. I think it would be very good with chicken too with very little "adjustment". I'm going to try this with pork and with chicken (not at the same time though).
This was just like my moms! Left out the sprouts and added water chestnuts. After I browned everything put it in the crockpot My kids ate it up. Cant wait to tell my sister.
Delicious! I made the recipe as directed using beef. A sa matter of fact, I made this dish with sliced tenderloin - a bit of a splurge. I used beef broth and fresh bean sprouts and I added pea pods for color. The molasses gives this dish a deep rich flavor.
Very similar to my Mom's recipe, which came from the 1950 Ladies Home Journal cookbbok.DO use the Molasses, it really does something for the dish. We ate this growing up in the Midwest when there were not many Chinese options for dining out. Mom served it on those crunchy chow mein noodles that came in a can (La Choy) Today I serve it on rice. Thanks Peg, for the trip down memory road!!
I used pork tenderloin and cooked in my pressure cooker (high) for 15 min., and the meat turned out extremely tender. I used a canned of Chinese veg., too. I loved how dark and rich the sauce was! It really tasted like it had beef stock in it. Thanks Peg, for posting. Roxygirl
This was very popular in the Chicago area. We use BEAD Molasses, which is found in the Oriental section when you can find it. I order it online from San Francisco, even though I live in California, it is not in the stores here. I use more than 4 tablespoons. I love the addition of the chicken broth in yours. Thanks!
I made this in the pressure cooker. It had good flavor but it was basically chop suey soup because there was so much liquid. I had to add a lot of corn starch/water mix to get it to thicken up even a little bit. I also had to double the molasses (probably because it was so watery) Next time I'll drain the bean sprouts and cut the chicken broth in half.
Very Good! I added sliced red bell pepper and sliced carrots. I only used one can of bean sprouts. I used my pressure cooker and the meat was very tender. We enjoyed this very much, and the leftovers were good too!