1 can chop suey vegetables (lg. or sm.)
1 can chow mein noodles
1 can water chestnuts, sliced
1 can bean sprouts (lg. or sm.)
1 c. celery
1 c. onions
1 can bamboo shoots, pour off water, optional
1 (4 oz.) can mushrooms, optional
2 tbsp. soy sauce
2 tbsp. bead molasses
1 to 1 1/2 lb. chop suey meat (veal or pork)

Add 2 tbsp. shortening or oil in deep pan to fry meat until it loses its red color, about 20 minutes. Add soy sauce and molasses. Add diced celery, onions and 1 cup water to steam with lid on another 20 minutes.

When meat, celery, onions are tender add vegetables, sprouts, water chestnuts, bamboo shoots and mushrooms. Bring to a boil and then simmer for about 1 hour. Thicken with cornstarch or flour and let cook another 10 minutes. Serve on rice and top off with chow mein noodles.