2 lbs. cubed pork or 1 lb. pork and 1 lb. veal
1 bunch celery heart, cut in 3/4-in chunks
4 lg. onions, sliced in rings
2 tbsp. molasses
1 tsp. sugar
2 c. water
1 tsp. salt
pepper
6 tbsp. soy sauce
1 can bean sprouts, drained
1 can water chestnuts, drained (optional)

Dip meat in flour, brown in large skillet in oil. Add all ingredients but the bean sprouts and water chestnuts. Simmer on low heat until done. About 1 hour 15 minutes. Add bean sprouts and chestnuts heat thoroughly. Serve over rice or chop suey noodles or both.