Cook 1 pound pork, cut in thin strips. In 1 tablespoon salad oil until done, about 10 minutes. Remove from pan. Cook 3 cups thin bias-cut celery slices, 1 cup sliced onion, and 1 (6 oz.) can sliced mushrooms, drained in 2 tablespoons salad oil until crisp-tender, stirring often.

Blend 3 tablespoons cornstarch and 1/4 cup cold water; add 1 (10 1/2 oz.) can condensed beef broth and 1/4 cup soy sauce; stir into vegetables. Add meat, 1 (1 pound) can bean sprouts, drained and 1 (5 oz.) can water chestnuts, drained and sliced. Cook and stir until thickened. Serve over rice or heated chow mein noodles. Serves 4 to 5.