About 2 tbsp. butter or other shortening
1 1/2 lbs. veal, pork, lamb or beef, cut in 1" cubes
Salt
Black pepper
About 1 c. hot water
2 tbsp. butter or oil
2 c. dry onions, sliced 1/2" wide, 1" long
2 c. celery, cut in 1/2" wide, 1" long
1/2 c. green pepper (may be pan fried several minutes) or fresh green onion tops, cut 1/4" wide, 1/2" long
1/4 c. pimiento, cut 1/2" wide, 1" long
1 (2 oz.) can mushrooms or 1/4 lb. fresh mushrooms, sauteed in butter
1/4 c. cornstarch, combined with 1/4 cup cold water
About 1 1/2 tsp. Chinese molasses
A little Chinese sauce

Over moderate flame, melt butter or other shortening in large frying pan. When very hot and slightly brown, add meat and brown well on all sides. Do not fry too much meat at one time. Season meat with 1 1/2 teaspoons salt (allowing 1 teaspoon to each pound) and a little black pepper. Put into deep saucepan, or Dutch oven. Add about 1 cup hot water (enough to cover meat) and cook very slowly at simmering point until tender, 20 to 30 minutes if using veal, pork or lamb or about 1 hour for beef, depending on quality of meat and kind of utensil. Do not uncover often. If meat appears dry, add a little more water. Keep flame very low. Stir occasionally.

Melt 1/2 teaspoon of butter in a saucepan, add sliced onions and about 2 tablespoons of water. Cook about 10 minutes until crispy tender, but not soft. Do likewise with celery, cook about 15 minutes. Add 1 teaspoon salt to each. If not using a heavy saucepan with very tight cover, it is necessary to increase water to 1/4 cup. Keep flame low so mixture will simmer slowly.

When meat and vegetables are tender, combine and add the green pepper, pimiento, and mushrooms. Add the cornstarch combined with water and desired amount of Chinese molasses and sauce. Cook until thick and glazy, about 10 minutes. Meat may be decreased in this recipe, in that case, increase amount of vegetables. For vegetable chop suey, omit meat and increase mushrooms to 1 pound. If chop suey appears too thick or dry after it is done, a little hot water or bouillon may be added. Serves 8.