1 lg. can Chinese vegetables
1 (6 oz.) can mushroom stems & pieces
1 1/2 lbs. boneless stew meat
2 tbsp. cooking oil
1 bunch celery
1 med. onion
2 tbsp. bead molasses
2 tbsp. soy sauce
2 tbsp. cornstarch, mixed in sm. amount of water

Open cans of vegetables and drain, saving liquid. Cut meat into small pieces and brown in 2 tablespoons oil. Cube celery and onions. Add to browned meat. Take vegetable liquid and add to meat and celery and onion. If not enough to cover, add water to cover. Add bead molasses and soy sauce. Cook until meat is tender. Add drained vegetables and bring to a boil. Thicken with cornstarch.