1 Boston pork butt
1 can chop suey vegetables
2 cloves garlic
1 can water chestnuts
2 stalks celery
2 med. onions, sliced
4 tbsp. flour
2 tsp. ground pepper
3 tsp. ginger
4 tbsp. oil
2 tbsp. La Choy brown gravy
3 c. white rice
6 1/2 c. water
1 beef bouillon cube
1 tbsp. soy sauce
1 can North American steak sauce

Slice and cube pork butt removing gland. Rinse, flour and brown cubed meat with garlic. Drain chop suey vegetables. Add to browned meat, stirring in sliced onion. Add 1/2 cup water with brown gravy, stir through. Simmer, adding seasonings and celery and chestnuts 5 minutes before serving along with steak sauce.

Bring rice and water to boil, stirring. Reduce to simmer and cover, stirring occasionally. Serve when rice is tender and fluffy.