1/4 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper
2 c. sliced Chinese cabbage
3 c. thinly sliced celery
1 can (1 lb.) bean sprouts, drained
1 can (4 oz.) water chestnuts, sliced
2 tsp. sugar
2 c. chicken broth
2 1/2 tbsp. cornstarch
1/4 c. water
1/4 c. soy sauce
2 c. sliced cooked chicken (or a little more if desired)
Chow mein noodles

Heat oil, salt and pepper in deep skillet. Add cabbage, celery, bean sprouts, water chestnuts and sugar. Stir in chicken broth; cook approximately 10 minutes. Mix cornstarch, water and soy sauce; add to vegetable mixture. Stir until mixture thickens. Add meat and heat through. Serve over hot chow mein noodles and small mounds of fluffy white rice. (4 servings.)

This recipe can be used with cooked pork or cooked veal.