2 tbsp. peanut oil
3 stalks celery, sliced
6 mushrooms, sliced
1/2 c. chicken stock
1 tbsp. soy sauce
1 sm. onion, chopped
1 tbsp. salt
1/2 tsp. MSG
1 lb. bean sprouts
1 tbsp. cornstarch with 1/4 c. water

Preheat pan and add oil; saute celery, onion, and mushrooms until onion is limp. Add chicken stock, soy sauce, and seasonings. Bring to a boil and add bean sprouts. Stir fry a few seconds, then cover and let simmer about 5 seconds. Thicken with cornstarch mixed with cold water, adding a little at a time until it is thick enough to hold vegetables together.