PORK CHOP SUEY

Steps:

• If you have a pressure cooker, it does wonders in tenderizing the pork.
• Cut pork into 1/2 inch cubes.
• Slice celery thin on diagonal.
• Slice onion into long slivers.
• Slice mushrooms into small hunks.
• Open cans of broth and bean sprouts.
• Mix corn starch into water.
• Heat oil in deep pan (pressure cooker or dutch oven), add butter and heat until it begins to bubble.
• Add pork cubes; don't stir for approximately 2 minutes to permit the pork to brown.
• Stir and add onion, celery, then mushrooms.
• Sprinkle in white pepper.
• Let cook over medium heat, stirring often, until celery and onion slivers are tender.
• Add chicken broth, soy sauce and bean sprouts.
• Now add the molassas, and stir.
• Taste for proper balance of sweet and salt flavor, adding more soy sauce or more molassas to balance flavor.
• Cover pot and simmer for at least an hour.
• If using pressure cooker, bring up to slow rocking pressure, and cook for 10 minutes.
• Let cool on its own, then remove cover and let simmer slowly for about 20 minutes.
• When pork is totally tender, and you have the proper sweet/salt flavor, mix corn starch into water and add to pot.
• Bring up heat just to the boil while stirring.
• Lower heat and let "cook" for about 15 minutes.
• Serve over long grain rice: 1 cup rice, 2 cups water, pinch of salt; bring to boil then cover and set on lowest heat setting for 25 minutes.
• I've made this chop suey for the past 45 years (yes, I'm an"older gal":).
• The chop suey freezes well.
• Enjoy!