1 boneless pork butt, partially frozen
Celery
Onions
Peppers
2 beef bouillon cubes
2 or 3 dashes of soy sauce
A little water or leftover gravy from roast
Chinese bean sprouts
Mushrooms
3 tbsp. flour
1/2 c. water
Chinese noodles and rice

Partially freeze a boneless pork butt so it is easier to cut. Trim off fat and cut pork into thin strips. Fry pieces of fat to get grease in pan. Then brown pork strips slowly and place into a large pot. Fry celery and put in pot with pork. Keep on a simmer. Fry onions and peppers and then add them to pork. Add 2 beef bouillon cubes and a little water (or if you have any gravy left over from a roast, add this instead), 2 or 3 dashes of soy sauce, Chinese bean sprouts, mushrooms and simmer until pork is well cooked. Stir 3 tablespoons flour in 1/2 cup water; stir until thickened. Serve over Chinese noodles and rice.