1 1/2-2 lb. pork steak, cut into strips
1/2 bunch Bok Choy, cut into thin slices
1 can sliced water chestnuts, drained
1 can sliced bamboo shoots, drained
1 med. onion, sliced thin
1 c. chopped celery
1 sm. can mushrooms, drained or fresh
1 carrot, sliced thin (optional)
1 sm. bunch broccoli flowerets (optional)

If you can't get Bok Choy, use 1/4 head of cabbage chopped fine. Cornstarch Cooking oil Soy sauce Cayenne pepper Black pepper Kitchen Bouquet

In large saucepan pour 2 tablespoons of cooking oil and fry pork quickly. Add 1 teaspoon sesame oil. When pork is done add 3/4 cup water and Kitchen Bouquet (1 tablespoon) and 2 tablespoon soy sauce. Bring to simmer. Mix 2 tablespoons cornstarch with 1/4 cup water and add to meat mix. Stir well until thickened. Simmer on low heat for 30 minutes.

In separate pan, place 2 tablespoons cooking oil and 1 teaspoon sesame oil. Bring to smoking on medium heat. Cook carrots first, stirring well, add onion, celery and bok choy or cabbage; stir well. Add rest of vegetables and cook stirring often. When vegetables are done, but still crisp, pour meat and gravy over all and stir well. Serve over rice or chow mein noodles either soft or hard.