1 lb. ground beef
1 (4 oz.) can drained mushroom stems and pieces
1/2 tsp. ground ginger
2-3 tbsp. soy sauce
1 cube or tsp. beef bouillon
1 c. water
1 med. onion, sliced
2 stalks celery, sliced
2 c. (1 lb. can) drained chow mein vegetables
1 tbsp. cornstarch
2 tbsp. cold water

In fry pan, brown beef; drain excess fat. Add mushrooms, ginger, soy sauce, bouillon and 1 cup water. Cover and simmer 20 minutes. Add onion, celery and chow mein vegetables.

Combine cornstarch with 2 tbsp. water. Stir into meat mixture; bring to boil, stirring constantly. Cover and simmer 15 more minutes. Serve over rice or chow mein noodles. Serves 4-5.