1 lb. lean, boneless pork, cut into cubes
4 med. stalks celery, thinly sliced
1/2 med. onion, thinly sliced
1 (16 oz.) can bean sprouts, drained
1 c. water
1/4 c. soy sauce
2 tsp. instant chicken or beef bouillon granules
2 tbsp. cornstarch
1/4 c. water
Chow mein noodles

Add half pork cubes to food processor and pulse until meat is coarsely chopped, about 4 to 5 seconds. Repeat with remaining pork. In skillet, saute pork over medium heat until browned. Add celery and onion and stir-fry until tender, but still crisp, about 5 minutes. Stir in sprouts, water, soy sauce and bouillon.

Combine cornstarch with water and stir until a paste. Add to meat mixture. Cook, stirring constantly, until sauce is thickened and clear.

Server hot over chow mein noodles. Serves 6.