1 lb. lean pork, cubed
1/4 c. (1/2 stick) butter
1/2 c. chopped green onion
1 green pepper, cut in thin strips
salt and pepper
1/2 lb. sliced mushrooms
1 can chop suey vegetables
1/2 c. water chestnuts
1 1/2 c. chicken stock
2 tbsp. cornstarch
1 tbsp. soy sauce
chow mein noodles

In a large skillet, brown pork in butter. Cover and cook 15 minutes. Remove from skillet. Add onion, green pepper and mushrooms. Cook until tender, about 3 minutes. Add chop suey vegetables, water chestnuts, chicken stock and pork. Combine cornstarch and soy sauce. Stir until smooth. Add to meat mixture. Season to taste. Bring to a boil. Reduce heat and simmer 10 to 15 minutes, stirring occasionally. Serve over chow mein noodles.

Serves 6.