1/2 tsp. accent (opt.)
1 1/2 lb. diced pork
3 lg. onions, sliced
6 stalks of celery, sliced
1/2 lb. sliced mushrooms (I use the canned ones at times)
1 can water chestnuts, drain & slice
1 can bamboo shoots
3 bouillon cubes, diluted with 3 c. boiling water
1 tsp. sugar
1 or 2 tbsp. soy sauce
1 tbsp. cornstarch (heaping) mix with water to thicken

Place pork in frying pan with 1 tablespoon Crisco, add accent. Cook 5 minutes, then add 1 1/2 cups bouillon, onions, celery, bamboo shoots. Cook another 10 minutes. Then add soy sauce, sugar, chestnuts and mushrooms. Cook 5 minutes. Add 1 1/2 cups bouillon, let cook another 10 minutes. Then add cornstarch to thicken, serve with rice and Chinese noodles.

Shrimp: Omit pork. Add shrimp last, because shrimp does not require much cooking. In fact, add them at the very end and cook for only 3 minutes. Overcooking shrimp makes them tough.

Chicken: use only white meat.

Beef: Add 2 green peppers cut in long strips. You put them in same time that you cook onions and celery.