|Lean pork steak||1 Pound|
|Sliced celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Soy sauce||3 Tablespoon|
|Monosodium glutamate||1 Teaspoon|
|Beef bouillon||2 Cup (32 tbs)|
|Canned sliced mushrooms||3 Ounce, drained (1 Can, Reserve 1/4 Cup Liquid)|
|Canned chinese vegetables||1 Pound, drained (1 Can)|
|Brown gravy sauce||2 Tablespoon (Bead Molasses Type)|
|Chow mein noodles||3 Cup (48 tbs)|
Trim excess fat from meat.
Cut meat diagonally into paper-thin slices.
Lightly grease large skillet with the trimmed fat.
Brown meat on both sides.
Stir in celery, onion, soy sauce, monosodium glutamate, and bouillon.
Cover and simmer 30 min.
Blend cornstarch with reserved mushroom liquid; slowly stir into mixture in skillet.
Add mushrooms, Chinese vegetables, and bead molasses.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 min.
Serve over chow mein noodles.