Serve this Chinese-type main dish with canned crisp fried noodles
1½lbs. lean pork, thinly sliced
5tblsp. soy sauce
2tblsp. salad oil
1½c. sliced celery
1c. chopped or sliced onions
1 (8oz.) can water chestnuts, sliced
1 (1lb. 4oz.) can bean sprouts
1 (4oz.) can sliced mushrooms, drained
1bunch small green onions Toasted whole blanched almonds
Cut meat into thin strips.
Combine 2tblsp. cornstarch and sugar; blend in 1tblsp. soy sauce and oil. Let meat stand in this mixture 10 minutes. Brown lightly on all sides in hot fat; add remaining soy sauce and 1½c. water; simmer 45 minutes. Add celery and onions; simmer 10 to 15 minutes.
Blend remaining cornstarch and ½c. water; stir into meat mixture. Add molasses, water chestnuts, bean sprouts and mushrooms; heat thoroughly. Season with salt and pepper.
Garnish with green onions, cut in lengthwise strips, and toasted whole almonds.