Cindy's Chop Suey

Serve with Egg Rolls or Egg Foo Young

1. Starts with meat (I use lean pieces of pork steak) cut into bite size pieces.
2. Season with garlic powder, ginger powder, salt and blk. pepper.
3. Dredge in flour. Shake off excess flour and pan fry till browned in your choice of oil. Use 1/4 inch oil.
4. About 5 minutes before the meat is browned enough add 1 large vertically sliced onion, and 1 cup 1/4 sliced celery.
5. Toss with meat and dripping to coat well and add 1.5 cups water.
6. Cover and simmer 5 minutes.
7. Shut off the heat and add drained Chop Suey vegtables, drained bamboo shoots, and drained water chestnuts.
8. Toss to coat all well and add 1/2 c. more water. Also add a little more garlic powder, ginger powder and garlic powder.
9. Toss to blend all the spices.
10. Cover and resume heat at medium. Cook 10 mins.
11. Shut off heat and add Brown Bean Molasses *Asian type.
12. Toss and coat all. If thicker sauce is desired, add 1/2 c. cold water and 3 TBs. cornstarch, 2 teas. sugar and 1 teas soy sauce. Mix all this together till there are NO LUMPS of cornstarch. Bring meat and veggies up to med. temp and add the cornstarch mixture. Toss to coat gently.
13. Serve over steamed white long grain rice. Garnish with La Choy Chow Mein Noodles. Enjoy.