1 lb. pork, cut in thin strips
3 tbsp. salad oil
3 c. thinly sliced celery
1 c. onion slices
1 c. sliced fresh mushrooms
2 1/2 tbsp. cornstarch
1 can beef broth
1/4 c. soy sauce
1 tbsp. brown gravy sauce (optional)
1 (1 lb.) can bean sprouts, drained
1 (5 oz.) can water chestnuts, sliced

Cook pork in large skillet in 1 tablespoon hot salad oil for about 10 minutes or until tender. Remove from skillet; cook celery, onion and mushrooms in remaining salad oil for 2 to 3 minutes or until tender crisp, stirring frequently.

Blend cornstarch and 1/4 cup water; add beef broth, soy sauce and brown gravy sauce. Stir into vegetables; add pork, bean sprouts and water chestnuts. Heat, stirring until thickened. Serve over chow mein noodles or hot rice. Yield: 4-5 servings.