1 1/2 pounds lean pork shoulder
1 Tbs. salad oil
1 tsp Herb Ox No Sodium Chicken Bouillon
1 1/2 cups boiling water
1/3 cup chopped onion
1/3 cup coarsely chopped green pepper
1 can (4 oz) no salt added mushrooms, drained
2 Tbs. olive oil oil
1 frozen bag oriental vegetables, (watch sodium when purchased)
3 Tbs. low sodium or our homemade soy sauce
2 Tbs. cornstarch
1/4 cup water
4 cups hot cooked rice

Trim excess fat from meat; cut meat into 1/4-to1/2 inch cubes. Heat 1 Tbs. oil in large skillet; brown meat. Drain off fat. Dissolve bouillon in boiling water; pour 1/3 cup of the bouillon on meat. Cover and simmer until tender, about 25 minutes. Remove meat and liquid from skillet; set aside.

In same skillet, cook and stir onion, green pepper and mushrooms in 2 tablespoons oil until crisp-tender, about 5 minutes. Stir in meat and liquid, oriental vegetables, remaining bouillon and the Low Sodium Soy sauce. Mix cornstarch and 1/4 cup water; gradually stir into meat mixutre. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Serve on rice.