1 lb. lean pork steak
1 c. sliced celery
1/2 c. chopped onion
3 tbsp. soy sauce
1 tsp. monosodium glutamate
2 c. beef broth
3 tbsp. cornstarch
1 (3 oz.) can sliced mushrooms, drained (reserve 1/4 c. liquid)
1 (16 oz.) can Chinese vegetables, drained
2 tbsp. brown gravy sauce (molasses type)
3 c. chow mein noodles

Trim excess fat from meat. Cut meat diagonally into very thin strips. Lightly grease large skillet with excess fat; brown meat on both sides. Stir in celery, onion, soy sauce, monosodium glutamate and broth. Cover; simmer 30 minutes.

Blend cornstarch and reserved mushroom liquid; gradually stir into meat mixture. Add mushrooms, Chinese vegetables and brown gravy sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over chow mein noodles. 4 servings.

Beef broth can be made by dissolving 2 beef bouillon cubes in 2 cups boiling water or use canned beef broth (bouillon).