2 tbsp. salad oil or shortening
1/2 lb. chuck, ground
1 sm. onion, sliced
1/2 c. celery, in lg. pieces
1 c. drained canned bean sprouts
1/2 c. canned condensed bouillon, undiluted
1 (3 or 4 oz.) can sliced mushrooms, undrained
1 tbsp. cornstarch
2 tbsp. soy sauce
Hot rice

1. In skillet, in hot oil, saute chuck, onion and celery until meat loses red color.

2. Add bean sprouts, bouillon and mushrooms. Simmer, covered 10 minutes.

3. Stir in cornstarch blended with soy sauce, simmer until thickened, stirring. Serve over hot rice. Makes 3 servings.