1 lb. pork, cut in strips
3 c. thin celery slices
1 c. onion slices
1 c. sliced fresh mushrooms
1 can beef broth
1/4 c. soy sauce
2 1/2 tbsp. cornstarch
1 (1 lb.) can bean sprouts
1 (5 oz.) can water chestnuts, drained

In skillet, cook pork in 1 tablespoon oil until tender, about 10 minutes. Remove from skillet. Cook celery, onion and mushrooms in 2 tablespoons oil until tender. Blend cornstarch and 1/4 cup water. Add beef broth and soy sauce. Stir into vegetables. Add meat. Heat and stir until thick.