2 tbsp. oil
1 1/2 lb. pork shoulder, cut in 1" cubes
1 1/2 lb. veal shoulder, cut in 1" cubes
1/4 tsp. pepper
1/2 c. soy sauce
1/4 c. brown sauce (oriental molasses type)
Water
3 c. celery, diced
1 1/2 c. chopped onion
2 (16 oz.) can chow mein vegetables, drained, reserve 1/4 c. liquid
8 oz. can mushrooms
1/3 c. cornstarch
1 green pepper, cut in thin strips
Chow mein noodles

In Dutch oven, brown pork and veal in hot oil. Season with pepper, add soy sauce, brown sauce and just enough water to cover (about 2 1/2 cups). Heat to boiling; reduce heat. Cover and simmer 30 to 45 minutes or until pork is tender. Add celery and onion, cook until celery is crisp tender, about 5 minutes. Add chow mein vegetables and mushrooms. Combine cornstarch with liquid from vegetables. Stir until hot and thickened. Add green pepper, stir gently. Serve over chow mein noodles. Serves 12.