4 lbs. cubed pork butt
2 lg. bunches celery
2 lg. Bermuda onions
1 can chow mein vegetables, drained
2 cans lg. bean sprouts, drained
1 lg. can stem and pieces mushrooms
2 lg. green peppers
2 cans water chestnuts
3 tbsp. soy sauce
3 tbsp. molasses
3 tbsp. cornstarch
2 tbsp. flour
Stock or bouillon

Cube pork. Fry in little oil in large kettle. Do not brown. Add celery, which has been cut diagonal 1/4 inch slices, cubed green pepper, and onions. Cook until crisp tender. Add mushroom, chow mein, veggies, bean sprouts, and sliced water chestnuts. Add enough chicken stock to cover, stirring while adding stock. Cover; cook on low heat until meat is tender. Mix up cornstarch and flour with a little water for thickening. Add molasses and soy sauce. More or less according to taste. Mix in thickening, stirring constantly. Serve over chow mein noodles and rice.

Note: You need no salt or pepper for this recipe.