1 lb. meat (I use a combination of pork, veal and beef)
1 beef bouillon cube
1 1/2 c. boiling water
1 c. onions
1 c. celery

Heat in large skillet 2 tablespoons oil and 1 teaspoon salt. Brown the meat, add the bouillon cube, water, onions and celery. Cover skillet and simmer for approximately 30 minutes, or until meat is tender.

Add:

1 can (16 oz.) bean sprouts, drained
1 can (8 oz.) mushrooms, drained

Mix:

2 tbsp. cornstarch
2 tbsp. molasses
2 tsp. soy sauce
1 tsp. vinegar

Stir into the meat mixture and cook until thickened and very hot. Serve over hot boiled rice. Serves: 6.

NOTE: I always triple recipe because it freezes well.