2 tbsp. butter
2 c. cut up cooked pork (saute until lightly browned)
2 c. thinly sliced celery
1/2 c. sliced onion
1/8 tsp. pepper
2 c. boiling water
2 chicken bouillon cubes

Saute pork in butter. Add remaining ingredients. Cook, covered about 10 minutes. Add 1 (2#) can Chinese vegetables, drained and 1 (3 oz.) can mushrooms, drained. Heat. Mix 2 tablespoons cornstarch and 3 tablespoons soy sauce. Add to hot mixture, stirring constantly or until slightly thickened. Serve over rice or chow mein noodles.