Chop Suey
Chop suey is fast and easy to make. My mother always made this recipe; we love it as-is, but you can substitute a can of Chinese mixed vegetables for the bean sprouts if you want more color and texture. Serve over hot rice and top with chow mein noodles and soy sauce.
shortening
¼
cup
diced pork loin
1 ½
cups
diced onion
1
cup
diced celery
1
cup
hot water
1
cup
salt
1
teaspoon
ground black pepper
⅛
teaspoon
bean sprouts, drained and rinsed
1
(14.5 ounce) can
cold water
⅓
cup
cornstarch
2
tablespoons
soy sauce
2
teaspoons
white sugar
1
teaspoon
 Gather all ingredients.
  Heat shortening in a large, deep skillet over medium-high meat. Add pork and sear until it turns white.
  Add onion and sauté for 5 minutes. Stir in celery, hot water, salt, and pepper. Cover skillet and simmer for 5 minutes.
  Add sprouts and bring mixture to a boil.
  Combine cold water, cornstarch, soy sauce, and sugar in a small bowl.
  Add to skillet mixture and cook until thickened to desired consistency, about 5 minutes.
