1/4 c. chopped onion
1 (4 oz.) can mushroom stems and pieces, drained (reserve liquid)
2 tbsp. butter
2 c. diagonally sliced celery
1 (1 lb.) can bean sprouts, drained
3 tbsp. soy sauce
1 tbsp. sugar
1/2 tsp. salt
2 tbsp. cornstarch
3 tbsp. water
1 1/2 c. cut-up cooked chicken or turkey
Chow mein noodles

In large skillet, cook and stir onion and mushrooms in butter until onion is tender. Add enough water to reserved mushroom liquid to measure 1 1/2 cups liquid. Stir into onion-mushroom mixture with celery, bean sprouts, soy sauce, sugar and salt. Heat to boiling. Reduce heat and simmer uncovered 15 minutes.

Blend cornstarch and water; stir into vegetable mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in chicken; heat through. Serve over chow mein noodles. Serves 4.