Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl.I've made this chop suey for the past 45 years (yes, I'm an'older gal':).Serve over long grain rice: 1 cup rice, 2 cups water, pinch of salt bring to boil then cover and set on lowest heat setting for 25 minutes.Lower heat and let 'cook' for about 15 minutes.Bring up heat just to the boil while stirring.When pork is totally tender, and you have the proper sweet/salt flavor, mix corn starch into water and add to pot.Let cool on its own, then remove cover and let simmer slowly for about 20 minutes.If using pressure cooker, bring up to slow rocking pressure, and cook for 10 minutes.Cover pot and simmer for at least an hour.Taste for proper balance of sweet and salt flavor, adding more soy sauce or more molassas to balance flavor.

Add chicken broth, soy sauce and bean sprouts.Let cook over medium heat, stirring often, until celery and onion slivers are tender.Stir and add onion, celery, then mushrooms.Add pork cubes don't stir for approximately 2 minutes to permit the pork to brown.Heat oil in deep pan (pressure cooker or dutch oven), add butter and heat until it begins to bubble.If you have a pressure cooker, it does wonders in tenderizing the pork.

Pork chop suey recipe with bean sprouts