Pork Chop Suey

Ingredients

• 14 ounce bean sprouts drained canned
• 8 ounce water chestnuts drained canned
• 1 cup celery diced
• 6 servings rice hot cooked
• 2 tablespoons cornstarch 
• 2 tablespoons bead molasses 
• 3 ounce noodles chinese canned
• 1 cup onion diced
• 1 pound fatty pork diced boneless lean
• 0.3 cup soya sauce 
• 2 tablespoons vegetable oil 
• 1.3 cups water divided

Equipment

• frying pan

Directions

1. Saut pork in oil in a large skillet until color changes on all sides (do not brown).
2. Add onion and celery; saut until tender.
3. Add 1 cup water, and bring to a boil. Reduce heat; cover and simmer 5 minutes.
4. Combine remaining 1/4 cup water, cornstarch, and molasses; stir until smooth.
5. Add cornstarch mixture and soy sauce to pork. Cook, stirring constantly, until thickened and bubbly.
6. Add bean sprouts and water chestnuts; cover and simmer an additional 5 minutes.
7. Serve over rice, and garnish with noodles.