1 lb. pork
1 tbsp. salad oil
3 c. thin bias cut celery
1 (6 oz.) can sliced mushrooms
3 tbsp. cornstarch
1/4 c. cold water
1 can condensed beef broth
1/4 c. soy sauce
1 can (lb.) bean sprouts
1 (5 oz.) can water chestnuts
1 (5 oz.) can bamboo shoots

Cut pork in thin strips, cook in 1 tablespoon salad oil for 10 minutes until not pink. Take out of skillet. Cook celery, onions and mushrooms in 2 tablespoons oil until crisp. Stir a lot. Blend cornstarch, cold water until smooth then add condensed beef broth and 1/4 cup soy sauce.

Combine sauce mixture, veggies and meat mixture. Add bean sprouts, water chestnuts and bamboo shoots, all drained. Simmer 1 hour or until thick. Serve with Chinese noodles or rice. Serves 4 people.