3 to 4 c. chicken or shrimp
4 c. coarsely chopped celery
2 c. chopped onion
2 cans each: bean sprouts, bamboo shoots and water chestnuts
1/2 c. cornstarch
soy sauce to taste

Sauté chicken or shrimp until done. Remove and saut celery and onion. Then add bean sprouts, bamboo shoots and water chestnuts. When celery and onions are half-tender, add liquid from canned vegetables to cornstarch and pour in. Add soy sauce to taste. Return chicken or shrimp to pot and cook until thickened. Serve over rice. Top with browned chow mein noodles.

Serves 6 to 8.