Pork cut into cubes (fresh or may use leftover from roast)
1 1/2 tsp. brown sugar
1/4 tsp. salt
2 chicken bouillon cubes
1 sm. can mushrooms
2 1/4 c. water
1 1/2 tbsp. cornstarch
1 can bean sprouts, drained
1 c. chopped onions
1 tsp. ginger
1/8 tsp. pepper
2 c. sliced celery
1 tbsp. soy sauce

If fresh pork, brown in skillet and remove. Add onions and saute until soft. Return pork to pan (if using leftover put in now), stir in brown sugar, ginger, salt, pepper, bouillon cubes, mushrooms and 2 cups water; cover and simmer 40 minutes. Add celery, cover and simmer 10 minutes.

In a cup blend cornstarch, soy sauce and remaining water, stir into meat mixture. Cook, stirring constantly until it thickens and boils 3 minutes. Stir in drained bean sprouts; heat until bubbly. Serve with rice or oriental noodles. (May substitute chicken for pork.)