1 lb. pork shoulder
1 lb. round steak
4-5 lg. onions
1 lg. stalk celery
1 sm. can mushrooms
1 can bean sprouts
1/2 bottle chop suey sauce (soy sauce)
2 tbsp. dark bead molasses

Using lard, fry meat until brown. Cut onions and celery. In large kettle, put onions, celery and browned meat. Add water to cover all. Boil until meat is soft. Then add rest of ingredients. Make thickening of cornstarch and water. Add to chop suey until desired thickness. Serve with rice and/or chow mein noodles. Makes a large batch.