My mother used to make this a lot when I was a child.

Chop Suey

3 Tbsp oil

2 tsp salt

½ tsp pepper

1 lb pork shoulder, cubed

3 Tbsp soy sauce

3 cups celery, 1-inch pieces

2 large onions, each cut into 6 pieces

1 Tbsp molasses

2 cups boiling water

2 cups bean sprouts

3 Tbsp cornstarch

¼ cup cold water

3 cups steamed rice

Place oil, salt, and pepper in pan. Cook pork over low heat, uncovered, for 5-8 minutes.

Add soy sauce and mix well, then celery, onions and cook another 3 minutes.

Mix together molasses and boiling water and pour over mixture. Cover and cook over low heat for 10-20 minutes.

Add bean sprouts and cook another 3 minutes.

Blend cornstarch with the cold water. Add to chop suey and cook, while stirring, until sauce thickens and becomes transparent, for 3-4 minutes.

Serve with steamed rice. Makes 6 servings.