1/3 c. corn oil
2 c. diagonally sliced celery
1 med. onion, thinly sliced
3/4 lb. boneless pork, cut in 1/2 inch cubes
3/4 lb. boneless veal, cut in 1/2 inch cubes or use all pork
1 (8 oz.) can water chestnuts, drained, sliced
1 can bean sprouts, drained
1 (8 oz.) can sliced bamboo shoots, drained
1 c. chicken bouillon
1/4 c. light or dark corn syrup
1 tsp. soy sauce
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. cornstarch
3 tbsp. water

In wok, heat corn oil over medium high heat for 3 minutes. Add celery and onions, stir fry for 3 minutes, remove from wok. Add pork and stir-fry 4 minutes, add veal and stir-fry 1 minute. Add celery mixture, water chestnuts and next 8 ingredients. Heat for 3 to 4 minutes.

Mix cornstarch and water until smooth. Stir into wok mixture. Stir constantly. Bring to boil and boil 1 minute. Serve over rice.