Woolworth's Chop Suey Chow Mein

Recipe circa 1950


  • 1 tablespoon lard or Crisco shortening
  • 1 1/2 pounds pork, cut into 1/2-inch cubes
  • Salt
  • Pepper
  • Flour
  • 1 large Spanish onion, diced
  • 3 cups chopped celery
  • 3 tablespoons soy sauce
  • 2 tablespoons molasses
  • Liquid drained from canned vegetables and mushrooms (1 cup total)
  • 1 (8 ounce) can mushrooms
  • 1 (16 ounce) can Oriental vegetables
  • Sticky steamed white rice
  • Fried chow mein noodles
  • Soy sauce


  1. Heat shortening in pressure cooker. Dust meat lightly with seasoned flour. Brown meat in batches in hot, smoky oil. Add onion, celery, soy, molasses and liquids from canned vegetables. Cover. Set rocker. Heat until you get a steady rocking and cook 10 minutes.
  2. Let cool on its own.
  3. Stir in vegetables and heat through.
  4. Serve with chow mein noodles on bottom, 2 scoops of rice, 1 ladleful of chop suey and extra soy sauce. (And they always brought ketchup.)

Yield: 4 servings

Per serving (excluding unknown items): 355 Calories; 22g Fat (55% calories from fat); 26g Protein; 14g Carbohydrate; 89mg Cholesterol; 1014mg Sodium