Follow these steps for perfect results
Shortening
Pork
cut in 1/2-inch cubes
Salt
to taste
Pepper
to taste
Flour
seasoned
Onion
diced
Celery
sliced
Soy Sauce
Molasses
Mushrooms
canned, sliced
Water Chestnuts
sliced
Bean Sprouts
canned or fresh
White Rice
cooked
Chow Mein Noodles
Soy Sauce
extra
Prepare the meat by cutting it into 1/2-inch cubes. Lightly dust with seasoned flour.
Heat shortening in a pressure cooker over medium-high heat until hot and smoky.
Brown the meat in batches in the hot oil. Ensure not to overcrowd the pot for even browning.
Add diced onion and sliced celery to the pot. Stir and cook until softened, about 5 minutes.
Stir in soy sauce, molasses, and reserved liquid from canned mushrooms.
Add enough water to bring the total liquid volume to 1 cup.
Cover the pressure cooker and set the rocker to 10 lbs pressure.
Heat until a steady rocking is achieved, then cook for 10 minutes.
Remove the pressure cooker from heat and allow it to cool completely to release pressure naturally.
Open the pressure cooker carefully.
Stir in canned mushrooms and sliced water chestnuts.
If using, add canned or fresh bean sprouts. Cook until heated through or until fresh sprouts are cooked to your liking.
Serve the Chop Suey over white rice.
Garnish with chow mein noodles and extra soy sauce to taste.
Expert advice for the best results
Adjust the amount of soy sauce to your taste.
Use fresh ginger and garlic for added flavor.
Add a dash of sesame oil for a richer taste.
Everything you need to know before you start
20 minutes
Can be made a day ahead; flavors meld well.
Serve in a bowl with rice on the bottom and chop suey on top, garnished with chow mein noodles and a sprinkle of green onions.
Serve hot over white rice.
Garnish with chopped green onions.
A light lager won't overpower the flavors of the chop suey.
The slight sweetness of a dry Riesling complements the savory sauce.
Discover the story behind this recipe
Popularized in American Chinese cuisine as an adaptation of Chinese dishes to suit American tastes.
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