Chop Suey

This is a great way to use up your leftovers.  In this recipe I used leftover pork roast to make pork chop suey.  You can also use beef roast or baked chicken.  This recipe came from Glenn's Grandma Hoskinson.  She was an excellent cook, and was able to come up with some original tasty recipes.

Chop Suey

1/2 lb of either cooked pork, chicken, or beef.  Cut in cubes or shredded
1 cup finely diced onion
4 cup finely diced celery
1 can bean sprouts 15 1/2 oz can (undrained)
2 Tablespoons of Brear Rabbit Molasses

Cook everything together in a deep skillet.  Add the meat, onion, celery, bean sprouts, and molasses.  Add approximately 1 cup of water.  Cook until tender.  Flavor with salt and pepper.  Thicken mixture with cornstarch.  Serve over Chow Mein Noodles.  You may also want to serve over Lo Mein noodles and of course a fortune cookie.

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