Ingredients

• 1 1/2 pounds Lean Pork Shoulder
• 1 tablespoon Salad Oil
• 1 Chicken Bouillon Cube
• 1 1/2 cups Boiling Water
• 1/3 cup Onion, chopped
• 1/3 cup Green Pepper, coarsely chopped
• 1 can (4 oz) Mushroom Stems and Pieces, drained
• 2 tablespoons Salad Oil
• 1 can (16 oz.) Chow Mein Vegetables, drained
• 3 tablespoons Soy Sauce
• 2 tablespoons Cornstarch
• 1/4 cup Water
• 4 cups Hot Cooked Rice

Add Ingredients to Shopping List

Directions
1. Trim excess fat from meat; cut meat into 1/4-to1/2 inch cubes.
2. Heat 1 Tbs. oil in large skillet; brown meat. Drain off fat.
3. Dissolve bouillon cube in boiling water; pour 1/3 cup of the bouillon on meat.
4. Cover and simmer until tender, about 25 minutes.
5. Remove meat and liquid from skillet; set aside.
6. In same skillet, cook and stir onion, green pepper and mushrooms in 2 tablespoons oil until crisp-tender, about 5 minutes.
7. Stir in meat and liquid, chow mein vegetables, remaining bouillon and the soy sauce.
8. Mix cornstarch and 1/4 cup water; gradually stir into meat mixture.
9. Cook, stirring constantly, until mixture thickens and boils.
10. Boil and stir 1 minute.
11. Serve on rice.