Chop Suey<\/p>\n
<\/p>\n
1\/4 C. shortening<\/p>\n
1 1\/2 C. diced pork loin<\/p>\n
1 C. diced onion<\/p>\n
1 C. diced celery<\/p>\n
1 C. hot water<\/p>\n
1 tsp. salt<\/p>\n
1\/8 tsp. ground black pepper<\/p>\n
1 (14.5 oz.) can bean sprouts, drained and rinsed<\/p>\n
1\/3 C. cold water<\/p>\n
2 T. cornstarch<\/p>\n
2 tsp. soy sauce<\/p>\n
1 tsp. white sugar<\/p>\n
<\/p>\n
Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saut\u00e9 for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling. In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chop Suey 1\/4 C. shortening 1 1\/2 C. diced pork loin 1 C. diced onion 1 C. diced celery 1 C. hot water 1 tsp. salt 1\/8 tsp. ground black pepper 1 (14.5 oz.) can bean sprouts, drained and rinsed 1\/3 C. cold water 2 T. cornstarch 2 tsp. soy sauce 1 tsp. white sugar Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saut\u00e9 for 5 minutes. Add celery,…<\/p>\n