3 lb. pork butt (cut in 1/2 inch pieces)
3 med. onions, cut up
1 med. bunch celery, cut up
2 cans bean sprouts (drained)
5 tbsp. soy sauce
Water and flour

Fry pork butt in Dutch oven until brown and juices are clear (preferably stainless steel or aluminum versus non-stick). In 2 quart saucepan cook onions and celery in small amount of water until tender crisp. When meat and vegetables are ready, drain vegetables (leaving some liquid). Add to meat, add drained bean sprouts, add soy sauce to taste.

Cook on medium heat until chop suey bubbles, thicken with flour and water (make flour paste). Add salt and pepper to taste. Serve over rice or Chinese noodles.