1 1/2 lbs. lean pork, cut in strips
3 tbsp. salad oil
1 c. sliced onion
1 1/2 c. diced celery
6 tbsp. soy sauce
1/3 c. cold water
1/2 c. water chestnuts
1 c. fresh/canned mushrooms
1 1/2 c. beef broth
1 can bean sprouts (303)
1/4 c. cornstarch
4 c. hot cooked rice

Brown pork in salad oil in heavy skillet with tight fitting covers until well done. Add mushrooms and brown slightly. Add onions, celery and broth. Cover and cook until vegetables are just tender. Add bean sprouts, soy sauce and cornstarch which has been dissolved in cold water. Cook until thoroughly heated and mixture is thick and clear. Serve over hot rice or chow mein noodles if preferred. Garnish with toasted slivered almonds and parsley.