2 tbsp. oil
1 lb. lean fresh pork, cut into strips
1 lb. lean beef (such as round steak), cut into strips
1 c. water or beef stock, unsalted
1 1/2 c. (about 3 med. size) coarsely chopped onions
4 lg. celery ribs, sliced
4 c. coarsely chopped cabbage
8 oz. fresh mushrooms, sliced
2 c. fresh bean sprouts
1 (6 oz.) can water chestnuts, drained & sliced
1/4 c. cornstarch
1 tsp. salt
1/2 c. additional water
1/2 c. soy sauce
1/4 c. mild molasses

In a Dutch oven, heat oil and brown meat strips, a few at a time. Remove browned strips and add more until all meat is browned. Add 1 cup water or beef stock, reduce heat to simmer. Cover pan and simmer 40 minutes.

Uncover pan and stir in onions, celery, cabbage and sliced mushrooms. Cover and cook 20 minutes longer. Uncover and stir in bean sprouts and water chestnuts.

In a separate bowl, blend cornstarch, salt, 1/2 cup water, soy sauce and molasses. Blend into vegetable-meat mixture and bring rapidly to a boil. Cook about 5 minutes more, occasionally turning mixture. Serves 8 to 10.