Gram’s Chop Suey

01/01/25: Just Chuck and I up north. Best ever. Hmmm. Browned the pork steak in a bit of olive oil. Got a darker sauce out of it. Used 2 cans of water chestnuts but no “mixed vegetable” can. 01/01/2024: Made for Randy and Lisa. Had a 3.5# pork sirloin roast. Cut 2” of cubes removing fat from it (remainder was 3 oz). Made day before. Brought to boil and then thickened the next day. Cut cornstarch to 3 tablespoons. Chuck wanted smaller chunks of meat. 8/01/23: Made for Kathy’s visit. Used a 1.75 lb pork tenderloin. Used maple syrup. 6/16/23: made for Chris F. Used boneless pork loin chips (pack of 10 was 2.5 pounds). Used maple syrup in place of brown sugar. Simmer before adding vegetables until meat is tender. 1201/23: Made for Mary and Doug at the cottage. 3/5/23: Made for Cate and Chris. Left out the onions for Cate. Used 2/3 cup molasses. Baked the rice. Chuck always had this on New Year’s Day at his gram’s house. Always. 1/01/2021: see notes. Chuck liked a lot!! Slow and steady - allows the meat to get super tender!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Brown pork in a nonstick pan soup pot that has been seasoned with pepper (do in 2 batches). Remove meat and drain (it was a nice juice so left in to sauté celery and onions in it). Add celery, onions; sauté for a few minutes. Add back meat and add in molasses. Add water, soy sauce and brown sugar. Bring to a boil.

Step 2

Cover and simmer for 45 minutes or until pork is tender. Drain all cans of vegetables while waiting. Add canned vegetables including mushrooms and bamboo shoots. Bring to a boil. Thicken with cornstarch, about 30-40 minutes.

Step 3

Enjoy over rice.