3/4 lb. pork chops, diced
3/4 lb. beef, diced
2-3 chicken breast, par boil and dice
1 pepper, diced
1 onion or scallion, diced
1 c. celery, diced
1 sm. can water chestnuts, sliced
1 sm. can bamboo shoots
1 c. mushrooms, sliced
1 can chop suey vegetables, meatless
1 can bean sprouts
1 can Chinese noodles

Can use broccoli or other green vegetables for color.

Use 1 teaspoon peanut oil on wok. Cook pork, beef, and chicken breasts; remove. Cook vegetables 2 minutes each and one variety at a time. Add water chestnuts and bamboo shoots. Add meat and cooked rice. Season lightly with soy sauce. Separately warm can of chop suey vegetables and bean sprouts; drain liquid. Warm noodles in oven. Mushrooms may be cooked in rice or served on top of entire dinner.

Serving: Place thin layer of warm noodles. Add rice/vegetable and meat mixture. Add chop suey vegetables. Add bean sprouts. (These can be eliminated.) Add mushrooms at top layer. Serve with garlic bread or eggplant. Jellied cranberry sauce can be served.