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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is one of my favorite recipes from my Grandmother's restaurant. Ingredients:
2 lbs pork shoulder |
1 cup vegetable oil |
2 cups chopped celery |
2 cups chopped onions |
4 tablespoons flour |
1 (12 ounce) can bean sprouts |
1 (12 ounce) can chop suey vegetables |
1 (12 ounce) can mushrooms |
4 teaspoons soy sauce |
3 tablespoons sorghum molasses |
4 teaspoons salt |
1/4 teaspoon pepper |
Directions:
1. Brown meat in vegetable oil and add water. Cover and cook over low flame for 15 minutes.
2. Add the celery and onions.
3. Cook 15 more minutes.
4. Add your remaining vegetables.
5. Combine 4 Tablespoons of flour with water. Slowly stir into mixture using a fork or a whisk.
6. Bring to a boiling point and reduce heat to medium low.
7. Simmer Chop Suey for another 10 minutes or so.
8. Serve and enjoy.
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