1 1/2 lb pork or beef chop suey meat
2 Tbls butter
1 stalk celery-chopped
1/2 Vidalia onion-chopped
2 cans (28 oz each) chop suey vegetables-drained
1 can sliced water chestnuts
2 Tbls bead molasses
1/3 cup + 2 Tbls soy sauce
2 Tbls cornstarch + 1/2 cup water for thickening. Stir together until blended.
Melt butter in Dutch oven or large pot on stovetop.
Add meat. Salt and pepper the meat and brown on medium heat.
Half way through browning meat, add chopped onion and celery. Cook and stir until meat is browned on all sides. Do not drain.
Add 2 cups water. Simmer partly covered on stovetop for 1 hour on low heat. Stir occasionally.
Add chop suey vegetables, soy sauce, bead molasses and 1 cup water. Bring to a boil, stirring frequently, then add the cornstarch mixture for thickening. Stir until nicely blended.
Keep on slow simmer until served. Serve with rice and chow mein noodles.