1 1/2 lbs. lean pork, cubed or stripped
3 tbsp. lard
1 c. sliced mushrooms
1 c. sliced onions
1 1/2 c. celery
1 tsp. ginger
1 tsp. salt
Dash of pepper
4 c. bouillon or meat stock
3 tbsp. soy sauce
1 can bean sprouts, drained
1/4 c. cornstarch

Cook pork and mushrooms in hot lard until lightly brown. Add onions, celery, seasoning and bouillon. Cover and cook until tender, about 1/2 hour. Add soy sauce, well drained bean sprouts and additional seasoning if necessary. Thicken with cornstarch mixed to a paste with a little water. Cook slowly for 10 minutes. Serve on hot rice or noodles.