1 lb. pork or chicken cut in thin strips
3 c. thin celery slices
1 c. of onion slices
1 c. of sliced fresh mushrooms
2 1/2 tbsp. corn starch
1 can condensed beef broth
1/4 c. soy sauce
1 (1 lb.) can bean sprouts, drained
1 (5 oz.) can water chestnuts, drained and sliced

In large skillet, cook meat in 1 tablespoon hot oil until done, about 10 minutes. Remove from skillet. Cook celery, onions and mushrooms in 2 tablespoons oil until crisp-tender, 2 to 3 minutes stirring often.

Blend corn starch and 1/4 cup water. Add beef broth and soy sauce (and 1 tablespoon brown gravy if you want).

Stir into vegetables. Add meat, bean sprouts and water chestnuts. Heat and stir until thickened. Serve over rice.