1 c. chopped onion
1 c. chopped green pepper
1 can condensed cream of mushroom soup
1/4 c. soy sauce
1 (3 oz.) can mushrooms (2/3 c.)
1 (1 lb.) can bean sprouts, drained
4 c. hot rice or noodles
1 c. sliced celery
1/4 c. salad oil
2 tsp. cornstarch
3/4 c. water
2 c. shrimp, sliced lengthwise in half
1 (5 oz.) can water chestnuts, drained and thinly sliced

Cook the first 3 ingredients in the salad oil 2 minutes. Add the sup. Blend the cornstarch and soy sauce in the water and gradually stir into soup mixture. Cook and stir until mixture thickens. Cut the shrimp in half lengthwise, and add to mixture. Then add the mushrooms, water chestnuts, and bean sprouts. Heat and serve over rice with soy sauce on top. Serves 6 to 8.