2 c. thinly sliced pork
1 c. sliced celery
1/2 c. chopped onion
1/2 c. chopped red or green pepper
1 tsp. sugar
1/8 tsp. pepper
2 chicken bouillon cubes
1 tbsp. oil
1 1/2 c. water
2 tbsp. soy sauce
1 (16 oz.) can bean sprouts, drained & rinsed
2 tbsp. cornstarch
1/4 c. cold water

In wok or kettle, cook pork strips in oil; add pepper, celery, onion, bouillon, sugar, 1 1/2 cups water and soy sauce. Cover. Bring to a boil and then simmer 10 minutes or until veggies are tender. In small bowl, combine cornstarch and 1/4 cup cold water until smooth. Add mixture, stirring constantly, over medium heat until thickened. Serve over chow mein noodles or cooked rice.