Pork Chop Suey

 Pork chop suey

1 pound lean boneless pork, diced

2 tablespoons vegetable oil

1 cup diced onion

1 cup diced celery

1¼ cup water, divided

2 tablespoons cornstarch

2 tablespoons bead molasses

¼ cup plus 2 tablespoons soy sauce

1 (14 ounce) can bean sprouts, drained

1 (8 ounce) can water chestnuts, drained

Hot cooked rice

1 (3 ounce) can Chinese noodles

Saute pork in oil in a large skillet until color changes on all sides (do not brown). Add onion and celery; saute until tender. Add 1 cup water, and bring to a boil. Reduce heat; cover and simmer for 5 minutes. 

Combine remaining ¼ cup water, cornstarch, and molasses; stir until smooth. Add cornstarch mixture and soy sauce to pork. Cook, stirring constantly until thickened and bubbly. Add bean sprouts and water chestnuts; cover and simmer for an additional 5 minutes. Serve over rice, and garnish with noodles. Yield: 4 to 6 servings