1 lb. ground beef
1 tbsp. cornstarch
1 tsp. salt
1/2 tsp. ground coriander
1/4 c. salad oil
1 clove garlic, crushed
1 onion, sliced
5 oz. can water chestnuts, sliced
1 c. carrots, cut on bias
1 c. celery, cut on bias
1 c. beef stock
2 c. bean sprouts
1 tbsp. cornstarch
1/4 c. water
1 tbsp. soy sauce

Mix ground beef with cornstarch, salt and coriander. Make meatballs using 1 tablespoon meat for each. Heat oil and garlic in skillet, add meatballs and brown for 10 minutes. Remove garlic. Put meatballs on warm plate. Combine onion, water chestnuts, carrots, celery, and stock in same pan. Cover and simmer for 15 minutes. Add drained bean sprouts. Mix cornstarch with water and soy sauce. Add meatballs and cornstarch mixture. Stir and bring to boil. Serves 4 to 6.