Ingredients
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1 tablespoon shortening
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1 1/2 lbs pork or 1 1/2 lbs beef, cut in 1/2-inch cubes
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salt
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pepper
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flour
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1 large onion, diced
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3 cups celery, sliced
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3 tablespoons soy sauce
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2 tablespoons molasses
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8 ounces mushrooms, canned reserve liquid
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8 ounces sliced water chestnuts
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bean sprouts, canned or bean sprouts, fresh
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white rice
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chow mein noodles
Instructions
- Chicken option: I sliced some chicken breast thinly and stir fried it then continued with the remaining steps and ingredients using sir frying rather than the pressure cooker. Worked wonderfully.
- Heat shortening in cooker. Dust meat with lightly with seasoned flour and brown meat in batches in hot, smoky oil.
- Add onion, celery, soy, molasses, and reserved liquids from canned vegetables adding water to equal 1 cup.
- Cover and set rocker. (The book doesn't specify a setting so I would use 10 lbs) Heat until you get a steady rocking and cook 10 minutes.
- Allow to cool.
- Stir in vegetables and heat through. If using fresh bean sprouts cook until they are done to your taste.
- Mom served this over rice with chow mein noodles on top and extra soy sauce.