1/2 lb. veal, cut 1" cubes
1/2 lb. pork, cut 1" cubes
1/4 c. flour
1/3 c. Crisco
1 c. chopped onions
2 tbsp. molasses
1 c. beef bouillon
1/2 c. soy sauce
1 c. celery, cut in 1" pieces
2 c. (1 lb. can) bean sprouts

Dip veal and pork in flour and brown in Crisco. Add onion and brown lightly. Add molasses, beef bouillon, soy sauce and celery. Cover and cook over low heat, about 25 minutes. Add bean sprouts and continue cooking 15 minutes. Thicken gravy with additional flour. Serve over rice. Makes 4-6 servings.