Chop Suey

• 1 lb. beef or pork stew meat
• 1 small head cabbage, shredded
• 1 small can water chestnuts and/or bamboo shoots
• 1 can bean sprouts
• 1 or 2 c. celery
• 1 can tomato juice or vegetable juice
• 1 small bottle soy sauce
• 1 jar bead molasses (brown gravy sauce)
• 1/4 c. sugar
• Argo cornstarch

1. Brown meat.
2. Shred cabbage in a large pan.
3. Add meat, vegetables and juice.
4. Cook until vegetables are tender.
5. More juice or water can be added.
6. The longer it cooks, the better it tastes.
7. Before serving, bring to a boil and add soy sauce, bead molasses and sugar.
8. Take about 1/4 cup cornstarch, add some of the hot tomato juice to it and add to boiling mixture.
9. Stir until thickened.
10. Serve over rice or Chinese noodles.

beef, head cabbage, water, bean sprouts, celery, tomato juice, soy sauce, molasses, sugar, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=398122 (may not work)