2 tbsp. vegetable oil
1 lb. pork shoulder (cut into 1 inch cubes thinly sliced beef sandwich steaks also work well)
1 tsp. soy sauce
1 lg. onion, thinly sliced (1 c.)
2 c. cross cut celery, thinly sliced
1 (6 oz.) can sliced broiled mushrooms
2 c. hot water
2 beef bouillon cubes
Salt to taste

Heat oil to 300 degrees in the big wok pan with lid on. Marinate pork cubes in a bowl with soy sauce until evenly coated. Brown pork cubes on all sides in the hot oil. Stir in onions and celery. Cover and cook stirring occasionally, for 15 minutes.

Combine hot water and bouillon cubes, stirring until dissolved. Pour into the meat mixture. Bring to boil. Stir once, then turn to 200 degrees, cooking until tender about 20 minutes. Serve on bed of rice or flat noodle. 4 to 6 servings.