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Chop Suey Chow Mein

1 tb Lard or crisco shortening
1 1/2 lb Pork; cut in 1/2" cubes
Salt
Pepper
Flour
1 lg Spanish onion; diced
3 c Chopped celery
3 tb Soy sauce; regular strength
2 tb Molasses
Liquid drained from canned sprouts and from canned mushrooms; (1 cup total)
8 oz Canned mushrooms
16 oz Canned Oriental Vegetables
1 Sticky steamed white rice
Fried chow mein noodles
Soy sauce


PRESSURE COOKER -- Heat shortening in cooker. Dust meat lightly with seasoned flour. Brown meat in batches in hot, smoky oil. Add onion, celery, soy, molasses, and liquids from canned vegetables. Cover. Set rocker (pot only had one pressure setting). Heat until you get a steady rocking and cook 10 minutes. Cool of its own accord. Stir in vegetables and heat through. Serve: chow mein noodles on bottom; 2 scoops of rice; 1 ladleful of chop suey; extra soy sauce. (And they always brought catsup.)





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