2 lb. pork shoulder cut into 1/4 inch cubes
1 tsp. salt
1 tsp. pepper
1/2 c. flour
2 c. water
3 chicken bouillon cubes
3 tbsp. soy sauce
1 c. chopped onions
2 c. chopped celery
1 sm. can mushrooms, chopped

Sprinkle meat with salt and pepper. Brown in 10 inch skillet. Sprinkle with flour and add water, bouillon and soy sauce. Simmer slowly about 30 minutes or until meat is tender.

Add onions, celery and mushrooms. Simmer for 30 minutes longer or until vegetables are tender. Serve with chow mein noodles or rice. 6 large servings.